|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf
observed plastic drinking cup stored in handsink. observed food debris in handsink.
CDI- cup removed, sink cleaned. advised PIC to only use handsink for handwashing. |
|
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
observed dish machine operating at 0ppm chlorine.
CDI- PIC adjusted dish machine. tested at 100ppm chlorine. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P
observed multiple pans of queso stored outside of refrigeration cooling < 135F.
CDI- queso moved to walk-in freezer for rapid cooling. queso observed cooling at acceptable rate. |
|
39
|
1
|
Wiping cloths: properly used and stored |
No |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.
observed wiping cloths stored on tables and handsink. |
|
51
|
0
|
Toilet facilities: properly constructed, supplied and cleaned |
No |
No
|
No |
5-501.17 Provide a covered waste bin in female restrooms.
waste bins in womens restroom need cover. |