|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
No |
5-205.11 Maintain handwashing sinks accessible at all times- PF. Observed handsink in room close to register area blocked by boxes of cigarettes. CDI, made accessible during inspection. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(1) Maintain hot TCS foods at 135F/above. - P. Observed egg rolls and tornadoes on roller < 135F. CDI, hot dog roller turned up to 180F to reheat products. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
Yes
|
No |
7-102.11 Ensure all working containers of chemicals are properly labeled with common name. - PF. Observed chemicals bottles stored unlabeled on shelf. CDI, by labeling on site. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
6-404.11 Properly store items such as spolied, recalled products, or damaged in a designated area separate from food, equipment, utensils,etc. - PF. Observed several items marked "spoiled" stored on clean drainboard side of 3-comp sink. CDI, items relocated to bottom shelf. |