Deducted | Critical | Remarks |
4 | Yes | JCDH 2.2 Provide food safety training for all persons who work in the Limited Food Service Establishment, within 21 days of hire, as required; keep documentation of current training for all employees readily available for inspection at all hours of operation./ Foodhandler training is expired. |
1 | No | 4-601.11(C) Keep nonfood contact surfaces of equipment (interiors of refrigeration units and cooking equipment, exteriors of equipment, storage shelves, etc.) free of an accumulation of dust, dirt, food residue, and other debris./ Dust and mold build-up on some of the shelves and bottle glides in the WI cooler. |
1 | No | 4-204.112 Provide an appropriate, readily accessible thermometer inside the RI cooler on the self-service counter in which the packaged sandwiches are stored. |
4 | Yes | 5-202-12 Provide water at a temperature of at least 100 F through a mixing valve or combination faucet at handwashing sinks./ Water temperature at the handsinks in both restrooms measured maximum 68F over multiple, extended runs of the water performed over the course of the inspection between its initiation and conclusion. |
1 | No | 5-501.16; 6-301.20 Provide a waste receptacle at the handwashing compartment of the 3-compartment sink for disposal of paper towels. |