|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Coffee cup stored in back hand sink; no soap available at back hand sink. CDI - Coffee cup removed; batteries replaced in soap dispenser and soap now dispensing. |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Multiple soda nozzles with dark build up inside. Clean thoroughly every day. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
Yes |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Chili and cheese holding at 107F in dispenser. CDI - Chili and cheese discarded and out of service sign placed on dispenser. PIC called maintenance to repair and has agreed not to use the machine until repaired. VR - Will return within 10 days to verify correction. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean crumbs and food debris from low prep cooler door gasket. |