|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Priority foundation: No paper towels at hand sink in the back prep room. Provide paper towels at hand sinks or hand drying device. CDI-Paper towels were provided during the inspection once REHS spoke to PIC. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Priority: Quaternary ammonium sanitizer in a spray bottle is less than 0 ppm of quaternary ammonium. Maintain sanitizer at correct concentrations when being used to sanitize. CDI-The sanitizer was remixed to the correct concentration. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) ; Priority; The fried chicken is being held hot at 104-120F. These potentially hazardous foods must be held hot at 135F or above. CDI-The fried chicken was reheated to 165F. |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2)Priority; Turkey is 43F and ham is 48F in the grab and go refrigerator. Maintain TCS foods in cold holding at 41F or less. CDI-The ham and turkey was placed in the walk-in cooler. This is a repeat item. |
|
54
|
1
|
Garbage & refuse properly disposed; facilities maintained |
No |
Yes
|
No |
5-501.115 Loose trash on the dumpster pad. A storage area and enclosure for refuse, recyclables, or returnables shall be maintained free of unnecessary items, as specified under sec. 6 501.114, and clean. This is a repeat item. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-501.14 Ceiling vent has build up in the men's restroom. Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials. |