|
10
|
0
|
Handwashing sinks supplied & accessible |
No |
No
|
No |
5-202.12 - Handwashing Sinks, Installation. handsink dispensing hot water at 77F - A handwashing sink shall be equipped to provide water at a temperature of at least 100F. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
Yes |
4-501.112 Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures (Pf) observed dish machine reaching a maximum temperature of 87.7F - In a mechanical operation, the temperature of the fresh hot water sanitizing rinse may not be more than 194F or less than 165F. CDI ESTABLISHMENT TO SANITIZE DISHES IN QUAT SANITIZER AT THE 3 COMPARTMENT SINK UNTIL REPAIRS ARE VERIFIED. VERIFICATION TO OCCUR 4/17/2026 |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
Yes |
4-501.19 Manual Warewashing Equipment, Wash Solution Temperature (Pf) observed hot water at the 3 compartment sink reaching 76F - The temperature of the was solution in manual warewashing equipment shall be maintained at no less than 110F.
4-501.110 Mechanical Warewashing Equipment, Wash Solution Temperature (Pf) observed maximum temperature of the dish machine reaching 87.7F - The temperature of the wash solution in spray time warewashers that use hot water to sanitize may not be less than 165F.
CDI ESTABLISHMENT TO HEAT WATER IN THE 3 COMPARTMENT SINK UNTIL REPAIRS ARE COMPLETED AND VERIFIED. VERIFICATION TO OCCUR 4/17/2026 |
|
50
|
0.50
|
Hot & cold water available; adequate pressure |
No |
No
|
Yes |
5-103.11 Capacity-Quantity and Availability (Pf) no hot water available in the cafeteria for more than 24 hours - Hot water shall be sufficient to mee the peak hot water demands throughout the food establishment. |