|
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 Kitchen hand sink observed with no paper towels. CDI- Placed paper towels in the holder during inspection. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Blanched fries held on time observed not marked with the time pulled from the cooler and the expiration time. CDI- Time placed on fries during the inspection. |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses at the proper concentration. One sanitizer wiping cloth bucket observed at 0 ppm of chlorine. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
5-501.11 Maintain equipment in good repair. Observed torn door gaskets •on 2 door reach in cooler behind register. Repair/replace. REPEAT. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build-up on the shelving above the prep sink in the kitchen. Clean regularly. |