|
8
|
1
|
Handwashing sinks, supplied and accessible |
No |
Yes
|
Yes |
5-202.12 Provide at least 100F water at handsinks. -Pf. Observed water at handwashing sink at around 85F and below. Needs to be repaired. Will be back in 10days to check on the solution. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of frozen food from last night stored directly on the floor in the WI freezer. Needs to be removed. |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths held in solution with sanitizer concentration of about 30ppm. CDI. PIC changed the solution. |
|
48
|
0
|
Hot and cold water available; adequate pressure |
No |
Yes
|
No |
5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf. Observed hot water at all the sinks at about 90F and below. Utensils and equipment appeared clean. The dish machine is reaching the right temperatures. |