|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.14 Post a handwash sign at each handsink. OBSERVED NO MUST WASH HANDS SIGN AT HAND SINK IN RESTROOM. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P OBSERVED TWO SPRAY BOTTLES OF CLEANING SOLUTIONS ON HAND SINK. CDI REMOVED |
|
29
|
0
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
Yes |
No
|
No |
8-201.14 Provide all contents of a HACCP plan as required. -Pf MAINTAIN DOCUMENTATION OF VARIANCE AND PROCEDURES FOR PIZZA SAUCE HELD OFF TEMP FOR 8 HOURS |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
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 OBSERVED MANUAL WAREWASHING AT 103F. CDI REMADE OVER 110F |