|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
No |
REPEAT: 1 pt.
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed scrub brush stored inside front handsink. CDI: brush removed.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. No paper towels at back handsink. CDI: paper towels restocked. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
REPEAT: 1.5 pts.
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed several foods inside front hot box recorded below 135F(see temp chart for details). CDI: reheated all items to proper temperature (see temp chart). |
|
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. Observed no thin probe thermometer available for accurate measure of thin foods.
Verification required by 12/09/17 |