|
8
|
2
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at front handsink. CDI: Soap replaced by employee. REPEAT VIOLATION |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-501.114 Maintain sanitizer at correct concentrations. -P Observed sanitizer coming out of dispenser to be 0ppm. Sanitizer dispenser was used to refill buckets at beginning of inspection. Sanitizer concentrate bottle was empty. CDI: New bottle of concentrate obtained while on site. REPEAT VIOLATION |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed one chorizo sandwich above 45F in cooler. All other items in temperature. CDI: Sandwich was discarded. |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet cloths stored in 0ppm sanitizer. Sanitizer concentrate was empty. CDI: Facility obtained new bottle of sanitizer concentrate while on site. |
|
43
|
0.50
|
Single-use and single-service articles; properly stored and used |
Yes |
No
|
No |
4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed SS cup lips exposed in cup holders. Cup holders were overstocked. |