|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
Provide hand soap at each handsink. Observed only sanitizer at one handsink. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
Maintain ice machine clean. Observed build up inside the ice machine. CDI- placed out of order for cleaning. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
Maintain hot foods at or above 135F. Observed hamburgers and hot dogs below 135F. Hot dogs were reheated and hamburgers were voluntarily discarded. Discussed TPHC. |
|
34
|
0
|
Thermometers provided and accurate |
Yes |
No
|
No |
Maintain stem thermometers accurate to 2 degrees F. Observed stem thermometer at 140F in ice water. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
Clean the floor under the fryers and the front floor drain. Drain has a strong odor. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
Provide a light shield for the end hood system. |