|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each hand sink. -Pf Observed no paper towels at either hand sink. CDI - PIC provided during inspection. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed wings at 117 degrees in the hot box. CDI - Items will be discarded within 4 hours of preparation. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed open hot dog package with no date marks. CDI - Item was date marked. |
|
36
|
0.50
|
Thermometers provided & accurate |
No |
No
|
No |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods. - Pf Observed a thin-probe thermometer without a working battery. 10 day verification required. |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed several wet wiping cloths on counters. |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 In-use utensils shall be held in one of the following ways: In water that is at least 135 degrees, under running water, on a dry clean surface, or inside of the product with the handle sticking out. Observed utensils being stored in a container of ice water in between use. |
|
54
|
0.50
|
Garbage & refuse properly disposed; facilities maintained |
No |
Yes
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed open dumpster doors. Repeat |