|
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 Hand washing sink in back prep area was lacking paper towels. CDI- Paper towels were added. -1 point. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Sanitizer in buckets and in 3 comp sink were registering below 200 ppm. CDI- Quat sanitizer was remade to adequate concentration during the inspection. -1.5 points. Quat sanitizer (200-400 ppm). |
|
34
|
0
|
Thermometers provided and accurate |
No |
No
|
No |
4-502.11 (B) Good Repair and Calibration - PF 1 of 2 thermometers onsite were out of calibration. PIC stated that she will install new digital thermometers. 0 points |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths being stored on counter tops throughout. 0 points. |
|
43
|
0.50
|
Single-use and single-service articles; properly stored and used |
No |
Yes
|
No |
4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C Boxed single service products were being stored in direct contact with the floor in back prep are near 2 door tall refrigerator. Repeat- Adjust violation or lose double points moving forward. -.5 points. |