|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf
No paper towels in dispenser at back handsink. CDI - by restocking. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations. -P
No sanitizer available for use. CDI - quat sanitizer mixed from 3-comp sink during inspection; education provided to PIC on how to properly mix sanitizer. Correctly mixed to 200ppm during inspection. |
|
19
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
Repeat - 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
Regular hot dogs and taquitos on roller < 135 (see temp chart). |