|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-202.12 Provide at least 100F water at handsinks. -Pf Observed handsink at the kitchen entrance and the handsink across from the Cafeteria Manager's office with hot water at 84F and 71F, respectively. CDI - Hot water ran until 104-107F. Have plumber look at handsinks to maintain 100F. -0- |
|
45
|
2
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed pitted, peeling walk in cooler floor. REPEAT -2- |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
Yes |
No
|
No |
4-501.15 Operate a warewashing machine in accordance with data plate. Observed hot water sanitizing dish machine in operation without the booster heater on and the final rinse temperature was 124F. CDI - PIC turned on booster heater and new hot water temperature is 180F. -.5- |