|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-202.12 Provide at least 100F water at handsinks. Observed handwashing sinks in establishment with water temperatures ranging from 84F to 86F. CDI - Hot water was restored to handwashing sinks during inspection. Handwashing sink water temperatures were 104F to 106F. Three compartment sink water temperature was measured at 126F. -0 points- |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed single use coffee filters and food containers stored upright and without protective packaging in kitchen. -0 points- |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed heavy build up of food residues, splash, and debris in gaskets of cold holding equipment, inside reach in coolers/drawers, and on non-food contact surfaces of cooking equipment. Recommend higher frequency and more thorough cleaning. -0.5 points- |