|
8
|
1
|
Handwashing sinks, supplied and accessible |
No |
No
|
Yes |
5-202.12 Provide at least 100F water at handsinks.-Pf Water in men's restroom was recorded at 77F. VR.
5-205.11(A) A handwashing sink shall be maintained so that it is accessible at all times for employees.-Pf Handsink blocked by bus of dity utensils. CDI- Bus moved. Keep access clear to handwash sinks.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at handwash sink. CDI- Paper towels re-stocked. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed sliced ham and kale held at temps. above 45F (see chart). CDI- Both items taken to WIC and freezer to cool down. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed two sanitizer buckets unlabeled as well as a spray bottle unlabeled. CDI- Sanitizer buckets labeled and spray bottle was discarded. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed soda cups stacked with no protection of the rims. |