|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-202.12 Provide at least 100F water at handsinks.-Pf 6-301.14 Post a handwash sign at each handsink. No handwashing sign in men's room. No hot water available. CDI - Handwashing sign left with staff to post; hot water heater had been turned off by accident. Hot water heater turned back on and available at handsinks. |
|
17
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 (C ) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P Buffalo ranch chicken rollers reheating for more than 2 hours and still not up to 135F. CDI - Discarded. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
Yes |
4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. 4-302.14 Provide a test kit that accurately measures sanitizer concentrations. No hot water available to wash dishes. All test strips are beyond expiration date. CDI - Hot water restored by turning hot water heater back on. VR - Will return withing 10 days to verify facility has test strips. |
|
47
|
0.50
|
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. Wipe crumbs and food debris out of low prep cooler gasket. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Clean soda syrup spills from floors. |