2-2D – adequate handwashing facilities supplied & accessible
511-6-1.07(3)(b) – hand drying provision (pf)
Points: 4
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed no paper towels at front handwashing sink. Must provide hand drying provisions. No paper towels available to dry hands after washing at the front line handwashing sink. COS: PIC put a roll of paper towels at the front line handwashing sink.
6-1A – proper cold holding temperatures
511-6-1.04(6)(f) – time/temperature control for safety; cold holding (p)
Points: 9
Corrected during inspection?: Yes
Repeat: Yes
Inspector Notes: Observed cold holding TCS (Temperature Controlled for Safety) foods above 41°F in both front line prep units (Duke Unit). See temperature log for said items. TCS foods must be cold held at 41°F or below. COS: PIC discarded all of the product. EH discussed using an ice bath under the products to held maintain product temperature and possibly using time as a public health control as well (4 hours).
