|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
Yes |
6-301.11 Provide soap for handwashing at each handsink. -Pf 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed no soap or paper towels at the front hand sink. CDI - both were provided.
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf - Observed a sanitizer bucket stored in the front hand sink. CDI - bucket was removed.
5-202.12 Provide at least 100F water at handsinks. -Pf - Observed the women's restroom only reaching 62F and the men's only reaching 64F. Repair to maintain at least 100F; verification required 12/23/2017 |
|
19
|
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 potato wedges, red beans, macaroni and cheese and sausage and rice below 135F. CDI - the potato wedges and red beans were voluntarily discarded; the other items were reheated to at least 165F (see temperature chart). |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14 Wiping Cloths, Use Limitation - C - Observed all QUAT sanitizer buckets at 50 ppm. CDI - buckets were refilled at 200 ppm. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
General comment 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed containers stacked wet. |