|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf Soap missing at handsink in kitchen. Soap obtained. |
|
19
|
3
|
Proper hot holding temperatures |
No |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Cheese sauce observed at 89F in hot holding unit. Chili in same unit observed at 108F. PIC stated unit had been unplugged recently and planned on discarding product. CDI. Discarded. Repeat violation. Ensure foods hot held are maintained at all times. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Cheese sauce and chili observed in hot holding units for 3 days according to PIC with no date marking. CDI. Discarded and education provided. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
Yes |
No
|
No |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf No test kit observed during inspection. Chlorine test strips obtained during inspection. |