|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
General Comment - 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf
Handsink in kitchen blocked by hand sink. CDI - trash can relocated. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P
Hot dogs and gyro meat in cooler drawer > 45F (see temp chart). According to PIC items have been in cooler for ~3 hours. All items moved to walk-in to cool down. Verification required on cooler. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
, General Comment - 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf
Hot dogs opened in cooler drawer and held for 3 days not dated. CDI - dated during inspection. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P
Bleach sanitizer in spray bottle too strong for FCS - 200ppm. Maintain between 50-100ppm. CDI - diluted to 100ppm. |
|
34
|
0.50
|
Thermometers provided and accurate |
No |
No
|
Yes |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf
No food thermometer available for use. Verification required. |