|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.11 Handwashing Cleanser, Availability - PF. Observed no soap at kitchen hand sink. CDI - soap refilled. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P. Maintain sanitizer at proper strength. Observed four of four buckets of sanitizer measuring 0 ppm quat sanitizedr. CDI - PIC discovered dispenser wasn't working prioperly, mixed sanitizer manually and called supplier for repair. Ensure someone checks sanitizer strength before each use. |
|
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 - P. Observed broccoli soup at 121F, pot roast at 91F, and chicken pot pie at 76F. All were in hot holding stations and had been heated inadequately by not following facility procedures properly. CDI - all returned to finish heating properly. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required - C. Observed a few of the red plastic drinking glasses had been stacked for service while still wet. |