|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
Yes |
5-202.12 Provide at least 100F water at handsinks. -Pf. Observed hot water at all handsinks in kitchen ranging from 65F - 83F.
VR by 2/28/20 |
|
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 quat sanitizer from 3-comp sink measured at 50ppm. It was determined that several air bubbles were in the line. CDI: line was repaired and sanitizer is now coming out between 200-400ppm. |
|
27
|
0
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
Yes |
No
|
No |
General Comment:
8-103.12 Comply with the procedures in the HACCP plan as submitted an approved as part of a variance or local approval. Maintain records as required.-P/Pf. Observed no paperwork (letter of approval) for pizza sauce held for 10 hours. CDI: letter was provided for facility to keep for records. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed quat sanitizer in buckets reading 0ppm. CDI: buckets dumped. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
General Comment:
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed some cracked and missing baseboard tiles in kitchen. |