|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.14 Post a handwash sign at each handsink. Observed hand washing sink near the deli case without a hand washing sink available. CDI- A hand washing sign was given by REHS during the inspection. |
|
21
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed foods in hot holding such as pork shoulder, pork chop and pork/cabbage mix all below temperature threshold. These items were reheated using fryer and hot holding rack oven during the inspection. (CDI) |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed disinfectant chemical inside of spray bottle without label attached. Chemical was labeled using a sharpie marker during the inspection. |
|
43
|
0.50
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed utensils stored inside of water at a temperature of 92F. Water must be maintained at least at 135F or greater. Water was reheated to 135F during the inspection to hold utensils. |