|
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 GENERAL COMMENT: Facility bathroom handsinks were permitted with two separate water faucets for hot and cold. Hot water is above 100F, but if water
becomes so hot that handwashing cannot occur, then handsink will be considered inaccessible. As there currently is no mixing valve, EHS recommends that the facility provide a tempering valve such that water temperature can be actively controlled, to at least one of the two faucets in the respective basins |
|
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 Dish machine, due to mechanical failure, was observed to not be dispensing the required minimum of 50ppm chlorine sanitizer. Machine was repaired by professional company during inspection. Dish machine chemical levels should be monitored and maintained using the test kit present in the facility to ensure proper function. |
|
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. Observed one plastic lexan container with a "Use First" sticker present on the exterior while stored as clean. All sticker debris must be removed during the wash/rinse/sanitize process. Sticker was removed by PIC during inspection. |