|
8
|
1
|
Handwashing sinks, supplied and accessible |
No |
No
|
No |
5-205.11(A) A handwashing sink shall be maintained so that it is accessible at all times for employees.-Pf
Handsink near 3 comp. sink was blocked by ladders. Keep access to all sinks clear. CDI- Ladders moved. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations. -P
Sanitizer in 3 compartment sink as well as in all the buckets were recorded at 0ppm. It was discovered that the sanitizer bottle was empty. CDI- Bottle exchanged for a new bottle, sink and buckets drained and re-filled. |
|
41
|
0.50
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 During pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135F or greater water, or in running water that moves food particles to the drain.
A pair of tongs was stored in sanitizer. CDI- Store in appropiate places. Tongs removed. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.
Wet stacking of sheet trays observed. |