|
8
|
1
|
Handwashing sinks, supplied and accessible |
No |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at handwash sink. CDI- Paper towels were provided.
5-205.11(A) A handwashing sink shall be maintained so that it is accessible at all times for employees.-Pf Observed a bag of soda in handwash sink. CDI- Bag was removed. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cole slaw holding above 45F. Facility has all food caterted in from main restaurant. Food may have not been properly cooled down as it was very tightly wrapped. Explained to employees that facility must assure restaurant must properly cool down cole slaw and it must be temped upon delivery. CDI- Products were voluntarily discarded. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. Observed sanitizer level at 0ppm. CDI- Sanitizer discarded. |