|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf no hand towels provided at kitchen handsink. cdi by adding towels. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations. -P observed sanitizer in 2 spray bottles testing at 0 ppm. cdi by refill and test at 100 ppm. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P observed pork roast and mashed potatoes on stove top < 135F. CDI by reheating to 165F for 15 seconds. |
|
36
|
2
|
Insects and rodents not present; no unauthorized animals |
Yes |
Yes
|
No |
6-501.115 Prohibiting Animals - PF Observed cat trying to enter kitchen through hole in back screen door. CDI - solid back door will remain closed until screen is repaired.
6-202.15 Protect outer openings of establishment from insect or rodent entry. observed hole in screen on back screen door. |
|
38
|
1
|
Personal cleanliness |
No |
Yes
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed owner preparing food without hair restraint. |
|
41
|
0.50
|
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 container of in-use utensils stored on stove top with water < 135F. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards to be stained and had deep grooves. |