|
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
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf
Observed no papertowels supplied at the dish handsink- cdi resupplied.
Observed limes stored on the front handsink and oil stored on the splash guard- cdi both moved away from the potential sink splash area today. |
|
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 lettuce on ice today at >45F. cdi- more ice and water added. Lettuce fell to 44F during inspection. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-Pf
Pure Hard Surface cleaner states that it must be sprayed on a towel and then applied, when applied around food areas. Please follow these directions rather than spraying directly on food contact surface as was discribed today, if it is on the line where food is stored or another area that incidental spray could contact the food. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.
Observed limes stored on a handsink today- cdi moved to the other side of the splash guard to correct. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure.
Observed dust build up on the two ceiling returns in the back. |