|
8
|
1
|
Handwashing sinks, supplied and accessible |
No |
No
|
Yes |
5-202.12 Provide at least 100F water at handsinks.-Pf Observed all hot water at handsinks measuring below 100F. Observed 86F near dish machine, 81F and 78F at far end of kitchen and in employee restroom. Verification required. |
|
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 corn dogs and potato wedges hot holding below 135F. Items were placed out in open containers and not covered on hot hold unit. Drier items such as these tend to cool down more quickly. Don't bring out of hot box until closer to lunch time. CDI-all items reheated. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee preparing food without a hair restraint. |