|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
General Comment: 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towels available at back handsink. CDI: paper towels provided.
6-301.11 Provide soap for handwashing at each handsink. -Pf. No soap at back handsink. CDI: soap provided. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
Repeat:
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed buffalo wings in hot holding in hot box at 126F- 131F. CDI: wings discarded. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
No |
Repeat:
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed hot dogs inside reach-in cooler from yesterday and 3 days ago not date marked. CDI: discarded and hot dogs from yesterday morning were date marked properly. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
General Comment:
4-501.11 Maintain equipment in good repair. Observed gaskets torn on both reach-in freezer at front cook area. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
Yes |
No
|
No |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed no test strips available for checking quat sanitizer. CDI: strips provided |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
General Comment:
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed on both reach-in freezer gaskets and inside drawers/cabinets at coffee station and drink station. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed cleaning needed to remove residue on floors, walls, and ceiling at back area where soda syrup boxes are kept and under shelving where single service items are stored. |