|
10
|
1
|
Handwashing sinks supplied & accessible |
No |
No
|
Yes |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. Repair paper towel dispenser in dishwashing area to dispense paper towels properly. |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. Chicken patties and other items in small reach-in cooler at 47-48F. CDI by discarding product. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11(a) Food employees shall wear a hat or hair covering when handling food. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Repair undercounter freezer to hold TCS foods at 41f or below. Chicken patties and other product temping at 47-48F. TCS food discarded while on-site. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
Yes |
4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf. 3-compartment sink is not reaching 110f as required. Repair water heater to maintain a temperature of at least 120F(recommended). |
|
50
|
0.50
|
Hot & cold water available; adequate pressure |
No |
No
|
Yes |
5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Hot water temperature at 101F. PIC is voluntarily stopping food service until repaired. PIC to call when water is repaired. A work order has been placed. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
REPEAT VIOLATION 6-501.11 Physical facilities shall be kept in good repair. Repair tile at canwash area. 6-501.12 Physical facilities shall be cleaned as often as necessary to keep them clean. Clean floors and walls throughout kitchen and storage. |