|
8
|
1
|
Handwashing sinks, supplied and accessible |
No |
No
|
Yes |
5-202.12 Provide at least 100F water at handsinks.-Pf Observed 3 handsinks with hot water not reaching 100 F (see temp chart). 1 handsink in back kitchen and handsinks in both restrooms. Handsink in kitchen had been turned off recently due to a small leak. Kitchen handsink hot water was turned back on during inspection. 2 remaining handsinks need to reach 100 F. Repair. Return Visit (VR) required. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations. -P Observed sanitizer vat of 3-comp sink to have a chlorine concentration of 0 ppm. Facility had 3 comp sink set up incorrectly. CDI- Instructed employee responsible of the proper way to set up a 3-comp sink. I.e. 1st vat- WASH, 2nd vat- RINSE, 3rd vat- SANITIZE. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plastic bins stored stacked together wet on drying rack. Allow to air dry before stacking. |