|
8
|
1
|
Handwashing sinks, supplied and accessible |
No |
No
|
Yes |
5-202.12(A) Provide at least 100F water at handsinks. Observed all 5 handsinks in kitchen to show flucuations in hot water temperature. Varied from 70-85F, must be at least 100F - no issues noted at food service or utensil sinks - maintenance called.
5-202.12 (C) 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 - need to regulate hot water faucet in girls' room to remain on at least 15 seconds. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations - found QAT sanitizer in three-compartment sink = 100 ppm, needs to be = 200 ppm - also mix with cool (75F) water rather than warm water for accuracy of reading - CDI by emptying and re-mixing |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-.501 (A)(1) Maintain TCS foods in hot holding at 135F or above - observed fried rice at 113, chicken pattie sandwiches at 119, 121F - do not stack sandwiches, put in single layer lowered into steam well - CDI by re-heating. |
|
34
|
0
|
Thermometers provided and accurate |
No |
No
|
No |
4-502.11 (B) Provide accurately calibrated thermometers - found 3 thermometers properly calibrated; 2 others were 4 and 12 degrees off - operator chose to discard these as they were not thin probes. |