|
8
|
2
|
Handwashing sinks, supplied and accessible |
No |
Yes
|
Yes |
5-202.12 Provide at least 100F water at handsinks.-Pf Observed water at handsinks not reaching 100F. VERIFICATION REQUIRED. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations. -P Observed sanitizer at 3-compartment sink and in sanitizer buckets below 50ppm of chlorine. CDI- New sanitizer solution was made up at proper concentration of chlorine. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
*D3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed gallons of milk opened the day prior to inspection with not date label. CDI- PIC date labeled with date milk was opened. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed gasket split on walk-in cooler. |
|
51
|
0
|
Toilet facilities: properly constructed, supplied and cleaned |
No |
No
|
No |
5-501.16 Provide waste bins in required areas including at handwash sinks. Observed 2 handwashing sinks without waste bins. |