|
8
|
1
|
Handwashing sinks, supplied and accessible |
No |
Yes
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf
Observed old food stored on the handsink today- removed to correct and discarded. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P
Observed quat sanitizer at >400ppm in all bottles today. Staff must mix this according to directions and test product with strips onsite. Discussed following the directions on the strips to get an accurate reading while not using hot water to mix, avoiding suds to test,and do not move test strip around in water or spray with bottle(must submerge).
All diluted today so they were at 200-400ppm. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
Observed sausage biscuites holding at <135F today- discarded to correct. Do not use the bottom shelf to this unit until the heat lights are working again. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.114 Ensure drain plug on dumpsters, waste containers is in place.
Observed no drainplug on the trash or cardboard dumpster. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Intensity-Lighting - C
Observed heat lights not working on the bis./burriot unit. |