|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Knife sharpening block stored in handsink. CDI - Relocated. |
|
19
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Cooked potatoes and plantains holding below 135F in steam line; heating elements have been turned off by staff. CDI - Steam line turned back on and foods stirred; items returned to required temps within minutes. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
No |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf 7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P One spray bottle of liquid not labeled. Staff indicated that the bottle contained sanitizer. Bottle tested over 200ppm chlorine. CDI - Bottle diluted to correct strength and labeled during the inspection. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Cooked chicken cooling in container with lid on in reach in cooler. CDI - Lid removed for rapid cooling. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Repair split gasket on low prep cooler door. |