|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 - Using a Handwashing Sink: (Pf) Observed soiled metal bowl in the handwashing sink. Maintain access to handsinks. Handsinks may only be used for handwashing. CDI: The metal bowl was removed and placed in the dish washing area during the inspection. Additionally, the sink was sanitized before further handwashing. |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A) (2) - Time/Temperature Control for Safety Food, Hot and Cold Holding: (P) Observed sour cream, salsa rojo, and salsa verde holding above 41 F in the make station cooler (see temperature log). Maintain TCS foods in cold holding at 41F or less. CDI: These items were voluntarily discarded during inspection. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 - Common Name: (Pf) Observed spray bottle of sanitizer without a common name. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. CDI: The spray bottle was labeled during the inspection. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-502.13 - Single-Service and Single-Use Articles, Use Limitation: Observed single-service spoon being used as a multi-use serving utensil in a container of parmesan cheese. Single-use and single-service articles may not be reused. The spoon was removed during inspection. |