|
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 wet towels stored in handsink near drive through station. CDI, towels moved. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer at most sani buckets with concentration less than 200ppm quatt. CDI, sanitizer was refreshed. |
|
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 liquid eggs stored in ice, ice reached about an inch around the level of the eggs. Observed eggs cold holding at 68F. CDI, PIC voluntarily discarded eggs. Fresh liquid eggs were provided. Eggs were placed in ice reaching the level the eggs reached in container. Facility may also place eggs on TPHC, written procedures must be provided. Each batch of liquid eggs must be labeled(or identified) with beginning and end times. TPHC procedures provided during inspection via email. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet towels not in stored in sanitizer. Observed wet towels stored in sanitizer solution with concentration less than 200ppm quatt. |