|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed cart of cardboard boxes stored in front of hand sink. CDI - Cart removed. - 1 - |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cauliflower in hot well holding at 100F. CDI - Item placed on TPHC until their next batch of cauliflower comes out of the oven. - 0 - |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf. Observed no Max/Min thermometer present for the hot water dish machine. CDI by education. Provide max/min thermometer for hot water sanitizing dish machine by next inspection. - 0 - |