|
8
|
1
|
Handwashing sinks, supplied and accessible |
No |
No
|
Yes |
5-202.12 Water temperature at handsinks must be 100F. Observed handsink in men's restroom only reach 93-95F. Must be correct within 10 Days (12/16/13). If corrected before date listed, call contact # on page #2.5-205.11 Handsinks must be kept accessible. Observed strainer stored in handsink. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11 A single-service item must be stored at least 6 inches above floor. Observed single service containers stored on floor. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
Yes |
4-302.14 Test strips must be provided to accurately test sanitizing solution. Observed manufactureres recommendations on sanitizer state 150-200 ppm. Facilities test strips only registered 100 or 200 ppm. Upon testing, santizier was <200 ppm. Accurate test strips must be provided or sanitizer should be calibrated to 200 ppm. Verification required within 10 days. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11 Equipment shall be clean to sight and touch. Observed spillage in display case under spiral ham and chicken-whole. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
Yes |
No
|
No |
5-206.14 Backflow prevention devices must be provided where necessary. Observed incorrect backflow preventer at chemical station in kitchen. Observed incorrect backflow preventer at can wash in chemical storage area. Provide backflow preventer designed for continuous pressure or documentation from chemical company stating device is built-in. CDI will connect hose for each use. |