|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.11; Priority Foundation; The handwashing sink Provide soap for handwashing at each handsink. CDI- Soap was added to the dispenser. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2); Priority; Pizza (60F), shredded lettuce (57F), and egg patties (56F) in the counter cooler against the back wall temped above 41F. TCS foods in cold holding shall be maintained at 41F or less. CDI - Foods had been out of temp less than 3 hours, foods moved to walk-in cooler to cool back down. Cooler was serviced during inspection. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11; Core; The ceiling of the microwave and one of the highchairs has stuck on food debris. Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. Clean these items more frequently. |
|
53
|
0
|
Toilet facilities: properly constructed, supplied & cleaned |
Yes |
No
|
No |
6-501.18; Core; The handwashing sink and base of the toilet in the men's bathroom is soiled. Handwashing sinks, toilets and urinals shall be maintained clean. Clean the bathroom more frequently. CDI- Bathroom was cleaned. |