|
8
|
1
|
Handwashing sinks, supplied and accessible |
No |
No
|
Yes |
5-202.12 Provide at least 100F water at handsinks.-Pf. Observed handsink in kitchen and in both restrooms with 90-93F water. Verification required to ensure water reaches at least 100F. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed mutiple items stored in cold well including butter packets, sour cream packs, shredded cheddar cheese, cream cheese, and salsa (see temp chart) > 45F. CDI - all items discarded and changed out with cold product. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. Observed no test strips available to test quat sanitizer. Verification required to ensure test strips are provided.
4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. Observed warewashing sink only reaching 96F. CDI - temp was raised and now reaching 119F. |