|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed soap bottle and spatula stored in hand sink in kitchen. CDI: Food employee relocated items/cleaned out sink. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
Yes |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine in kitchen unable to dispense sanitizer. CDI: PIC contacted EcoLab and service man showed up during inspection. Unable to have machine fixed before end of inspection. EHS will return within 10 days to verify |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed mashed potatoes being held below 135F. CDI: PIC rapidly reheated product. |
|
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 wiping cloths in kitchen not stored in sanitizer buckets. CDI: Food employee placed cloths in sanitizer buckets. |