|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at hand sink on right side of kitchen. CDI: PIC provided soap. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed low QAC sanitizer level in three compartment sink- 0ppm. CDI: PIC provided new container of QAC sanitizer and primed- 150ppm. |
|
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 queso, gravy, and marinara being held below 135F in steam well. Water level too low. PIC stated product reheated and placed in unit @6am. CDI: PIC reheated product in microwave to above 165F and added water to steam well. Observed unsalted butter being held below 135F in catch tray on flat top grill. PIC stated butter placed out @6am. CDI: Education provided and butter reheated to above 165F. Going forward, facility will place butter directly on grill for hot holding. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed hot water knob stripped at hand sink next to walk-in cooler. |