|
8
|
2
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf
6-301.11 Provide soap for handwashing at each handsink. -Pf hand soap dispenser is missing in mens restroom.
observed each handsink either without soap or hand towels. CDI by adding soap and hand towels.
5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF
observed case of soda beverages stored on handsink. CDI removed. |
|
19
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P
observed sausage biscuit stored < 135F in warmer.
CDI by discard. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF
observed open packages of sausages stored in walk-in cooler without date mark.
CDI by date mark. |
|
43
|
0.50
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor.
observed single service cups stored on the floor. |
|
47
|
0
|
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.
observed wet towel on drainborad of dish machine. |
|
51
|
0.50
|
Toilet facilities: properly constructed, supplied and cleaned |
No |
No
|
No |
6-302.11 Supply toilet tissue at each toilet.
mens restroom had no toilet tissue. |