MI CANCUN

5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf)
A soiled dish cart was blocking access to the handwashing sink in the dishwashing area. A handwashing sink shall be maintained so that it is accessible at all times for employee use. PIC moved the dish cart away from the handwashing sink, restoring full access.***CDI***

7-207.11 Restriction and Storage - Medicines (P) (Pf)
A bottle of cold and cough medicine was found stored with avocados and clean dishes on the dish rack. Medicines that are necessary for the health of employees shall be labeled and stored to prevent the contamination of food, equipment, utensils, linens, and single-service and single-use articles. PIC removed the medication from the dish rack immediately and was advised to store all employee medications in a designated area that is: separated from food and food-contact surfaces, clearly labeled and enclosed if necessary. ***CORRECTED DURING INSPECTION (CDI)***

4-302.12 Food Temperature Measuring Devices (Pf)
The current dial top thermometer in the establishment: is not a thin-tip (needle-type) thermometer, which is required for thin foods like patties, fillets; and has a limited temperature range (40°F-180°F), which does not meet the requirements for measuring: Cold-holding temperatures below 40°F or hot-holding/cooking temperatures above 180°F. A temperature measuring device with a suitable small-diameter probe shall be provided and readily accessible to accurately measure the temperature of thin masses of food such as meat patties and fish filets. PIC advised to obtain a digital thin-probe thermometer with: a temperature range of at least 0°F to 220°F (or wider) and a thin, small-diameter probe for accurate measurement of thin food items, and quick response time and easy-to-read display. ***WILL RETURN TO VERIFY WITHIN 10 DAYS***