|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12Maintain Hand Drying Provision at all ahnd sinks - PFObserved no hand towels at one hand sink. CDI- restocked |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain Manual and Mechanical Warewashing Equipment, Chemical Sanitization solutions at proper Concentration - P Observed santizer soltuion in 3 comnp sink less than 100 ppm QAC CDI- remade to 200 ppm |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(2) and (B) Maintain cold held Potentially Hazardous Food (Time/Temperature Control for Safety Food), at 45 F or colder - P Observed milk in walk in cooler at 47 F and salads and pizzas at 51. CDI- TCS foods refrozen or removed to other cooling equipment VR |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cool TCS foods using approved and effeective Cooling Methods - PF Observed salads cooling in closed plastic containers. CDI- procedure changed |