|
8
|
1
|
Handwashing sinks, supplied and accessible |
No |
No
|
Yes |
5-202.12 Provide at least 100F water at handsinks.-Pf - All hand sinks are reading 74F. Verification is required for repair within 10 days.
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf - Observed bucket in hand sink and ice dumped in another hand sink. CDI- Bucket moved. Hand sinks can only be used for hand washing. Do not use hand sink for dumping or storage.
6-301.11 Provide soap for handwashing at each handsink. -Pf - One hand sink with no soap. CDI- Soap placed in dispenser. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Repeat - Cooked pasta with meat sauce stored in walk in cooler tightly covered. CDI- Product uncovered. Ensure that product is cooled down using one or more of the cooling methods listed above. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-203.13 Service Sink - C - 0 pts -
Note: Establishment does not have a can wash in the permitted kitchen area or outdoors. At least 1 service sink or 1 curbed
cleaning facility equipped with a floor drain shall be provided and conveniently located for the cleaning of mops or similar wet floor
cleaning tools and for the disposal of mop water and similar liquid waste. |