|
8
|
0
|
Handwashing sinks, supplied and accessible |
No |
No
|
No |
5-202.12C A self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet. Observed the metered faucet in the back of the kitchen only running water for 6 seconds. Advised to place a repair order in for the handsink to run for at least 15 seconds. |
|
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 Observed meatloaf patties in the temperature danger zone. Refer to temperature chart. CDI - pulled items from hot box to the oven to reheat. Refer to temperature chart. Advised to go over procedural methods and to check equipment. |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed quat sanitizer bucket stored on the floor on the prep line. Adivsed to hold all sanitizer buckets off of the floor. |