|
8
|
1
|
Handwashing sinks, supplied and accessible |
No |
No
|
Yes |
5-202.12 Provide at least 100F water at handsinks.-Pf Hot water supply turned off to handsink next to dish area due to leak. Repair leak so hot water can be used to wash hands. VR - Will return with in 10 days to verify correction. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
General Comment
4-501.114 Maintain sanitizer at correct concentrations. -P Observed sanitizer bucket testing at 0 ppm chlorine; spray bottles were at correct concentration.. CDI - Remade; verified via test strips. |
|
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 Pulled pork in steam table and potato wedges in hot box holding below 135F - CDI - Pulled pork reheated to 165F+; potato wedges placed on time as PIC said potato wedges are usually discarded 1-2 hours after cooking for quality. TPHC form left with facility to use on potato wedges going forward. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
General Comment
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Build up of food debris on wire shelving in walk in cooler. Clean. |