|
10
|
1
|
Handwashing sinks supplied & accessible |
No |
Yes
|
No |
Hot water at hand sinks 61F to 65F at all the 3 hand sinks 5-202.12 - Handwashing Sink, Installation: Provide at least 100F water at handsinks. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
Cups of water on table (by tea urn) at the doorway to the kitchen need a lid.
3-307.11 - Miscellaneous Sources of Contamination: Protect food from contamination sources not specifically noted by code.
3-306.11 - Food Display: Protect food on display using shields, packaging, or other effective means. P |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
The foot is missing from the prep table across from the 3 comp sink. 4-501.11 Good Repair and Proper Adjustment - Equipment (C) |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
Clean fan and pipe (behind compressor) covers in the cooler. Detail clean drying shelves.
4-601.11 - Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils: Non-food contact surfaces and utensils shall be clean to sight and touch. |