|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed basin of handsink used to store hand soap between uses for handwashing. CDI - PIC moved these items to separate shelf. -1- |
|
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 Observed quat sanitizer at less than 50 ppm in 3-comp sink used for sanitizing dishes. CDI - PIC refilled with 200 ppm quat sanitizer and implemented increasing amount of sanitizer put in sink for correct concentration. -1.5- |
|
33
|
0.50
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 Use approved thawing methods. Observed sliced meat thawed overnight at 43F at beginning of prep service. -.5- |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed torn cutting gloves drying on shelf near rear handsink. -0- |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. Observed wash water at 105F during manual warewashing today. Detergent does not specify another temperature. -.5- |