|
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 Observed no paper towel at the handsink in the back corner of the concession stand. CDI -Employee stocked dispenser with paper towel. |
|
16
|
1.50
|
Proper cooking time and temperatures |
Yes |
No
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed a food employee removing chicken from grill before it had reached its final cook temperature. CDI- Chicken placed back on grill and cooked to the proper final cook temperature. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed a bucket of sanitizer stored on the floor. CDI - bucket of sanitizer relocated. |