|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Maintain handwash towels at all handsinks. One sink had no towels, employees were using adjacent sink with towels - CDI. |
|
19
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16 (A)(1) Hot hold TCS foods at 135. Observed cheese sticks being left at room temperature for service. CDI- PIC re-heated cheese sticks in oven to 165 for proper hot holding. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
Yes |
No
|
No |
4-302.14 Properly use test strips to ensure correct sanitizer strength. Observed employee using chlorine test strips to check quat sanitizer. CDI- Employee corrected, used proper test strips to ensure proper sanitizer strength. Be sure employees know how to use test strips properly. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-602.13 Keep non food contact surfaces clean. Observed non-used slicer with some food particles left on blade. Recommend keeping slicer clean and covered if not needed or remove. |