|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer available for use at all times of operation and at correct concentrations. -P No sanitizer made and available for use at time of inspection. CDI- Sanitizer made to proper strength. |
|
34
|
0
|
Thermometers provided and accurate |
No |
No
|
No |
4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. No thermometer available in small reach in cooler. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed scoop used for frozen fruit to be stored in room temperature water. Scoop moved to clean dry container. |