|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed sanitizer bucket stored in handsink. CDI bucket was removed from handsink. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed can opener collecting food residue. CDI can opener moved to dish area to be washed, rinse and sanitized. REPEAT VIOLATION.
4-501.114 Maintain sanitizer at correct concentrations. -P Observed sanitizer bucket at <50ppm. CDI bucket was refilled to proper concentration. |
|
19
|
1.50
|
Proper hot holding temperatures |
No |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed potatoes stored in hot holding unit <135F. CDI potatoes were voluntarily discarded. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed clean utensils stored in drawer with water and food debris. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed rusted shelves in kitchen. REPEAT VIOLATION. |
|
49
|
1
|
Plumbing installed; proper backflow devices |
No |
Yes
|
No |
5-203.14 Prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -P Observed spray arm below flood rim of 3 compartment sink. REPEAT VIOLATION. VERIFICATION REQUIRED. |