|
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 Observed ice in the handwash sink. CDI- The ice was melted and explained to the manager only to wash hands in the hand wash sink. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer levels slightly less than 150ppm at the 3-compartment sink. CDI-The sanitizer was drained and remade. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed hotdogs and sour cream above 45F in the flip top cooler near the walk in freezer. CDI-Had the hotdogs moved to the WI freezer. REPEAT. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed less than 150ppm sanitizer in the wet wiping cloth buckets. CDI-Had all buckets remade. |