|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
No |
No
|
No |
2-401.11 Eating, Drinking, or Using Tobacco (C) Employee drink store on food prep table by fryers. Store all employee drinks in approved locations away from food or utensil areas. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Hand Drying Provision (Pf) Hand wash sinks did not have towels for drying hands. Make sure ALL hand sinks are properly stocked for handwashing! Sinks stocked during inspection. CDI |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration and Hardness (P) Sanitizer was not available at the start of inspection for use on food contact surfaces and equipment. Make sure sanitizer buckets are available at all times for use. Sanitizer should be 200-400 ppm quat. Store wet wiping cloths in sanitizer buckets when not in use. Sanitizer buckets were placed during inspection and tested good. CDI |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14 Wiping Cloths, Use Limitations (C) Store all WET or DAMP wiping cloths in a sanitizer solution when not being used. Do not leave out on surfaces. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-205.10 Food Equipment, Certification and Classification (C) Fryers on table are not NSF or approved for commercial use. |