|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf observed handsink without hand soap. CDI- by adding hand soap. |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
No |
Yes
|
Yes |
4-703.11 Hot Water and Chemical-Methods - P observed dish machine fail thermolabel test 3x. observed max hot water temperature reading of 144F on thermometer ran through machine. VR- REHS will return within 10 days to verify compliance. REPEAT VIOLATION |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P observed cooked pasta noodles sitting out of temperature control at prep sink > 45F. CDI by reheating pasta to 165F and placing in warmer. Additional pasta returned to walk-in cooler. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf observed ready-to-eat chciken, potatoes stored in the walk-in cooler without date mark. PIC stated that potatoes were prepared 2 days prior to inspection. CDI by voluntary discard of potatoes, chicken date marked. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths stored in buckets testing 0ppm QAC sanitizer. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment-Equipment - observed dish machine not properly sanitizing. repair |