|
8
|
1
|
Handwashing sinks, supplied and accessible |
No |
No
|
Yes |
5-202.12 Provide at least 100F water at handsinks.-Pf Observed hot water in restrooms only reaching 89.6F. VR required within 10 days. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P observed raw beef stored over shredded lettuce in upright cooler. Observed raw ground pork stored over carrots and onions in walk-in cooler. CDI by rearranging order of food items. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
Yes |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed spring rolls in upright cooler without date mark. Observed soup in walk-in cooler without date mark. VR required within 10 days. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabled spray bottle of cleaner. CDI labeled spray bottle.
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sanitizer in spray bottle testing over 200 ppm bleaching test strip. CDI refilled and tested at 100ppm. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed rice paddle stored in standing water 78F. |