Date: April, 08 2019
Occupancy:
Score : 89
| Points Deducted | Food Safety Requirements | Corrective Action | Corrected during Inspection |
|---|---|---|---|
| 3 | 10. Food contact surfaces and Returnables ; Cleaned and Sanitized at _______ ppm/temperature | Clean inside microwave. | No |
| 3 | 18. Toxic substances properly identified, stored and used | Store bleach containers in proper place away from food and clean pans, cutting boards, etc. | No |
| 2 | 23. Hot and Cold Water available; adequate pressure, safe | No cold water at handwashing sink. Provide paper towels for handwashing sink. | No |
| 2 | 28. Proper Date Marking and disposition | Write a use by date on all left over food inside refrigerators. | No |
| 1 | 36. Wiping Cloths; properly used and stored | Store wiping towels in proper place in a sanitizing solution or in the dirty towel container. | No |