MYRA CAFE

5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf)
The grill cart was positioned blocking the hand washing sink. A handwashing sink shall be maintained so that it is accessible at all times for employee use. The PIC repositioned the grill cart in front of the grill. EHS advised PIC that hand washing sinks are to be maintained accessible at all times. ***CORRECTED DURING INSPECTION (CDI)***

3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food, Date Marking (Pf)
Several bags of noodles and shredded cabbage in the reach in cooler were not date marked.
Refrigerated, READY-TO-EAT, TCS FOOD prepared in house or opened from a commercial container (except deli salads, hard cheeses, cultured dairy, preserved fish, and cured/fermented meats) and held for more than 24 hours shall be clearly identified using a date marking system to indicate the day by which the FOOD shall be served or discarded for a maximum of 7 days. The day of preparation or open date shall be counted as Day 1. The PIC stated that the items were made during afternoon prep. The PIC labeled the food items. EHS advised PIC to ensure food items are labeled after prep. ***CDI***

4-903.11(A)(B) and (D) Equipment, Utensils, Linens, and Single-Service and Single-Use Articles-Storing
Cooking utensils were stored in bins on the floor in front of the cookline. Cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE USE ARTICLES shall be stored: At least 6 inches above the floor. The PIC placed the utensils in the dish pit, retrieved clean utensils and stored them on the cart at the cookline.***CDI***