|
8
|
1
|
Handwashing sinks, supplied and accessible |
No |
No
|
Yes |
5-202.12 Handwashing Sinks, Installation - PF Observed Cafe handsinks only reached 72F. 5-202.12 Provide at least 100F water at handsinks.-Pf VERIFICATION REQUIRED |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P Observed cooked apples in alto-sham less than 135F. One portion of unit did not seem to be as hot as the other areas, have unit serviced. CDI-apples reheated to 165F. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P Observed salmon croquettes in walk-in at 55F. Were left out of temperature control during lunch service. Food cannot sit out without any form of temperature control during rush then returned to refrigerator. CDI-put in blast chiller - instruction given for maintaining TCS food 45F or less. |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14 Wiping Cloths, Use Limitation - C Observed sanitizer buckets on floor in kitchen. 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. CDI-removed from floor. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
4-603.12 Precleaning - C Observed stickers left on containers after dishwashing. Remove stickers and tape residue before washing dishes/utensils. |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
4-204.11 Ventilation Hood Systems, Drip Prevention - C Observed hood of high temp dishmachine not working properly. Excessive steam escape from machine creating mold growth on ceiling and vent in dish area. |