|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 (B) A hand washing sink may not be used for any other purpose and maintained so employees have access to it at all times. Container in handsink in back area. CDI- items removed. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Food contact surfaces shall be sanitized in mechanical dish machine. Observed no chlorine concentration present in dish machine. CDI- PIC replaced chlorine container feeding machine during inspection. Chlorine levels were verified. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 Ensure all cold time/temperature control for safety foods (TCS) are maintained at or below 45F. Egg (melted ice bath) at 76F. Eggs were voluntarily discarded. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) In use wet wiping cloths shall be used for one task then laundered or stored in sanitizer solution between uses. Observed wet wiping cloths on counter. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-403.11(A) Employee drinks, phones, food, etc shall be kept in a designated area that will not contaminate food, equipment, utensils, and linens. Employee items not in designated area. |