|
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 - 0 pts Hand sink blocked by cart. CDI- Cart moved.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - No paper towels at one handsink. CDI- Towels provided. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations. -P - Chlorine dish machine read 0 ppm. CDI- Primed and read 200 ppm. // Observed sanitizer (quat) buckets reading 0-100ppm.
Training shall be accomplished to ensure proper concentrations are reached at all times. |
|
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 - . .Kale (51F), butter (54F), and melons (56F0 were out of temperature compliance. CDI- Items cooled down.
Ensure that items are in proper cold holding equipment. |
|
33
|
0
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 Use approved thawing methods. - 0pts - Observed items being thawed in water. Ensure that thawing occurs under approved methods. |
|
43
|
0.50
|
Single-use and single-service articles; properly stored and used |
No |
Yes
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. - Observed single service items with food debris and splash from trash can.
4-904.11 Display and handle single-use and single-service articles to prevent contamination. - Repeat - Observed cups stored with lips unprotected. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - 0pts _ Cleaning needed in exterior of lemonade and green tea dispensers. |