|
8
|
2
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
No |
Repeat:
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Back handsink blocked. CDI: made accessible.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. No paper towels at front and back handsink. CDI: paper towels provided. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
Repeat:
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Quat sanitizer in spray bottle recorded at 0ppm. CDI: corrected to 200ppm. Points not escalated due to nature of violation. |
|
21
|
1.50
|
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. Sweet and spicy brats inside reach-in opened yesterday not dated. Angus beef brats inside reach-in opened on 7/17 not dated. CDI: brats properly dated. |
|
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. Spillage/residue inside cabinets at slushy station and back office/storage room. |