|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed serving trays stored in the hand sink nearest the cash register. CDI- trays were relocated. |
|
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 one container of burrito sauce and one container of ranchero sauce both below 135F in the glass warming case (see temp. chart) . CDI- both items were discarded. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
24-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans stacked while wet above the 3 compartment sink. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed an in use fryer that is not ANSI certified. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
4-501.18 Keep the wash, rinse, and sanitize solutions clean. Observed visibly soiled water in the wash, rinse, and sanitize basins of the 3 compartment sink. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Intensity-Lighting - C. Light intensity shall be at least 10 foot candles at a distance of 30 inches above the floor in walk in refrigeration units. Observed a non-functioning light bulb in the walk in freezer. |