|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-202.12 Maintain hot water at handwashing sinks equipped with water at a temperature of at least 100F through mixing valve or combination faucet. Observed no hot water in restrooms. Water only reaching 71F. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer available at all times for sanitizing food contact surfaces. Observed no sanitizer available for use upon start of inspection. CDI, by making up quat sanitizer in red bucket at proper concentration during inspection. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-306.11 Except for nuts in the shell and whole, raw fruits and veggies that are intended for hulling, peeling, or washing by the consumer before consumption, food on display shall be protected from contamination by the use of packaging; counter, service line, or salad bar food guards, display cases; or other effective means. Observed soup in soup kettle unprotected. Provide sneeze shield or self-closing lid for soup. CDI, spoke with PIC about serving soup to students behind counter or providing sneeze guard or self closing lid. |