|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Using a Handwashing Sink-Operation and Maintenance- Repair slow-closing faucet on handwash sink (mens restroom) to allow water flow for at least 15 seconds when activated. CDI by instruction. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding-Maintain all hot held foods at 135F or above until served. Observed fried chicken on display line stored < 135 F. Chicken is discarded after 1 hour of hold time, so chicken was not discarded during inspection. CDI by instruction and new batch of chicken was prepared. Heat lamp did not appear to be hot enough. Repair. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
. 3-304.14 Wiping Cloths, Use Limitation- Observed wet wiping cloths stored on food prep tables. Store in sanitizer when not in use. |