|
8
|
0
|
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 paper towel holder to be jammed. CDI add towels to handwash sink. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate the different types of raw animal foods. -P observed raw chicken stored over raw pork and beef in upright cooler.
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P observed raw chicken stored over fully cooked hot dogs and chicken dish. cdi by rearranging storage order of food items. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations. -P observed sanitizing solution in 3 compartment sink testing at 10ppm chlorine. CDI by adding bleach and testing at 50ppm. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P observed tamales stored on table < 135F. CDI by reheat to 165F for 15 seconds. observed pacaya and chili relleno stored on steam table < 135F. cdi reheated to 165F for 15 seconds. |