|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF Observed rolling cart in front of hand sink and a small ladder in front of the other hand sink. Don't block hand sinks. CDI by moving the cart and ladder. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed quat sanitizer at 3 comp sink below range of 150 ppm. Oasis sanitizer has a range of 150-400 ppm. CDI by making a service call for Ecolab to ensure the proper concentration is available. There was air in the line which may be causing a lower concentration of sanitizer. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed cooked chicken and cooked noodles on TPHC without written procedures. CDI by providing TPHC form for both items. Items were marked for a 4 hour discard time, but procedures are required. |
|
23
|
0.50
|
Consumer advisory provided for raw or undercooked foods |
Yes |
No
|
No |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed the disclosure missing from the main. CDI by adding stickers to the menu stating **This item contains raw or undercooked ingredients. |