|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed hand washing sink with pan stored inside upon arrival to inspection. Pan removed during the inspection. |
|
21
|
1.50
|
Proper hot holding temperatures |
No |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed scrambled eggs kept on hot holding unit at a temperature of 128F. Eggs were discarded during the inspection.(CDI) |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed items such as lettuce, pico de gallo, cabbage, salad mix, cheese, and shelled egg all above temperature threshold. Foods n between 42-45F were cooled using walk in unit and ice baths. Foods above 45F were discarded during the inspection. (CDI) |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths stored out on the counter tops. Wet wiping clothes were moved to sanitizer bucket. For chlorine solutions sanitizer shall be in between 50-200 ppm. |
|
44
|
1
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Dishes shall be stored in a manner that allows them to properly air dry. Observed dishes wet stacked during the inspection. Food establishment shall implement pyramid stacking method. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
Yes |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf 3 comp sink has quaternary ammonia solution with no test strips provided. Food establishment only has chlorine test strips. Verification visit required for quat test strips |
|
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 dumpster doors left open. Work with neighboring stores and food establishments to maintain tight fitting dumpsters. Keep dumpster lids and doors closed to prevent a possible harborage or attraction of pests. |