|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf One handwash sink did not have paper towels. CDI- Paper towels provided. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
Yes |
.4-501.114 Maintain sanitizer at correct concentrations. -P Quat sanitizer dispenser was dispensing at a very low level (<50ppm). Air gaps were visable in tube that was dispensing sanitizer. Facility will call manufacturer to resolve problem. Facility will use dishwasher in the meantime. VR. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed some water bottles and oil bottles without a label. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. Quat sanitizer in bucket was recorded at 0ppm Quat. |