|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handsink at back door blocked by stool and compost bin. CDI - items relocated. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations. -P Observed quat sanitizer at 3-comp sink at 0ppm. Observed sanitizer container from dispenser empty and needed to be ordered. CDI - sanitizer dumped and refilled with bleach sanitizer at 50ppm until more quat could be ordered. |
|
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 several foods in top of prep cooler > 45F (see temp chart). Switch was flipped off. All items moved to walk-in to quick chill. CDI - switch to cooler was turned back on and cooler now measuring 37F. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination. -P Observed glass cleaner bottle stored on table next to single service items. CDI - bottle removed and relocated. |
|
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. Obs one employee handling food w/o hair restraint. . |