|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-202.12 Provide at least 100F water at handsinks.-Pf : Observed two handsinks reach 97 F hot water maximum. employee restroom and sink just outside of restroom affected. CDI- call to maintenance made. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations. -P: Found two sanitizer bottles measuring 0 ppm quat. CDI- contents emptied and made to proper concentration. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P: Potato wedges in two locations less than 135 F. CDI- items pulled and backup wedges taken from holding unit, in temperature. |