|
8
|
2
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
No |
5-202.12 Provide at least 100F water at handsinks.-Pf
Observed hot water turned off to handsink at front register area. CDI - water was turned back on and measured 100F/above.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf
Observed paper towels at back handsink stored far away and not close to handsink. CDI - paper towels stored near handsink |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
Observed various items on roller < 135F (see temp chart). CDI - unit was turned up and items were reheated to 140F/above. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
Yes |
No
|
No |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations.
Observed no quat test strips available for testing sanitizer. cdi- test test provided. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair.-P
Repair leak under 3-comp sink. |