|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing.-Pf Observed red sanitizer bucket stored in hand sink. CDI: Education provided and food employee removed bucket. Observed food employee pour dirty sanitizer water into hand sink. CDI: education provided and food employee cleaned hand sink. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
Yes |
4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by an max/min thermometer. -P Observed dish machine unable to reach 180F sanitizing temperature- 114F. Facility will use three compartment sink(making solution by hand) until unit repaired. EHS will return within 10 days to verify dish machine able to properly sanitize. VERIFICATION REQUIRED.
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed low QAC sanitizer at three compartment sink- 0ppm in sink basin, 50ppm directly from spout. Facility will make solution by hand until repaired. EHS will return within 10 days to verify sanitizer properly dispensing. VERIFICATION REQUIRED. |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed hard boiled eggs being held above 41F in front make table. Prep date of 10/06/22. CDI: Education provided and product voluntarily discarded. |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed QAC test strips water damaged. CDI: PIC provided new test strips. |