|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the front griller area handsink. CDI by PIC placing paper towels adjacent to sink.
6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at the dish area handsink, supplied only with a bottle of hand sanitizer. CDI by PIC providing a bottle of hand soap. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations. -P Observed a bottle of quat sanitizer at 150ppm, manufacturer specified concentration was 200ppm. CDI by PIC refilling bottle to correct concentration. |
|
19
|
1.50
|
Proper hot holding temperatures |
No |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed hot dogs and other grill items on the roller grill at temperatures lower than 135F. Items had been on the griller for less than 1.5 hours according to PIC. PIC reheated griller items to 190F and adjusted roller grill settings. |
|
52
|
0.50
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.111 Keep storage areas and bins for waste in good repair. Observed dumpster with a rusted hole on the front side.
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed both side doors open on the dumpster at time of inspection.
5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed large amount of accumating trash behind the dumpster. |