|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf) Hand washing sinks are only for handwashing. Noted bottle of chemicals in a spray bottle stored on the hand-sink in the ware-washing area. CDI bottle was relocated to the chemical storage area. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding (P) TCS food items being cold held are to be at 41F or below. Noted all food items below the first shelf in the single door reach in above 41F. Air flow is restricted in the unit due to the first shelf being overstocked. CDI food items were removed from the top shelf to become more evenly distributed in the unit. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14 Wiping Cloths, Use Limitations (C) Wet wiping cloths need to be stored in a bucket of chemical sanitizer when not in use. Noted wet cloth stored on the 3 comp sink drainboard and on the counter beside the handsink. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11 (A), (B), and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles Storing (C) Clean food equipment shall be stored in a manner that promotes air drying. Noted clean containers stacked wet. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment - Equipment (C) Equipment shall be maintained in good repair. Noted torn gasket on the 2 door low boy refrigeration unit. |