|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf: Observed heavily soiled cloths, grill scraper, and brillo pads stored on handsink at grill station. CDI- sink access cleared. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination. -P: Observed cleaners stored on lip of handsink at prep table in rear of kitchen. CDI- cleaners moved to location where contamination would not occur. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf: Found prepared salads in closed clamshells 50 Fin small prep cooler. Do not rely on small coolers tocool TCS food. CDI- salads moved to walk-in cooler. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
4-501.14 Warewashing Equipment, Cleaning Frequency - C: Observed pre-rinse occurring at 3-comp sink while wash and sanitizing solutions were in use. Rinse also occuring between wash and sanitizing at soiled rinse sink. |