|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed open employee drink stored above ice machine and rack holding ice scoop. CDI- Drink removed. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.14 Post a handwash sign at each handsink. No sign observed at kitchen handsink. CDI- Sign posted. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-501.114 Maintain sanitizer at correct concentrations. -P Observed sanitizer too weak to be effective, below 50 ppm. Maintain chlorine sanitizer 50-200 ppm. CDI- Sanitizer made to proper strength. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed oatmeal hot holding in warmer at 118 degrees, said to have been holding for at least 4 hrs. CDI- Oatmeal disposed of, unit turned up to properly hot hold at min. 135 degrees. |