|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
Observed trash in hand sink. CDI - discarded.
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
Observed ice machine collecting residue.
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
Observed salad at 53, cheese at 53, and hummus at 54. CDI - moved to freezer to cool.
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
Observed sanitizer in soapy water bucket. CDI - informed to dump and make sanitizer.
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
Observed wiping cloth sanitizer concentration below 200 ppm.
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses |