|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf
Observed no soap at the hand wash sink at the start of the inspection. CDI-Soap was brought out. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P
Observed 0ppm of chlorine sanitizer at the dish machine. CDI-The machine was primed and ran again. Machine tested at around 100ppm. |
|
33
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Use approved thawing methods.
Observed chicken thawing in prep sink full of water. CDI-The faucet was turned on to have a continuous flow of cold water while the product is thawing.
*Approved thawing methods are by either using the cooler, under cold (70F or below) running water, or by immediately cooking from frozen. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.
Observed pans stacked wet on the clean equipment rack. Ensure pans are fully air dried prior to stacking. REPEAT. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair.
Observed a leak to the plumbing at the hand washing sink. Have repaired. |