|
10
|
1
|
Handwashing sinks supplied & accessible |
No |
No
|
Yes |
5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf)
Handsink in the kitchen has a leak. Repair handsink so that it is not leaking and fully functioning. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation (P)
Refrigerator should be packed according to cook temperatures.
The refrigerator shall be stacked like this:
ready to eat food/fully cooked food at the top
Seafood under that
Pork/beef under that
Chicken/turkey on the bottom.
Observed hamburger meat on the bottom, pork chops above that, chicken on the second row above casseroles.
CDI: Manager rearranged. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food, Date Marking (Pf)
Ensure that slaw, salads, deli sliced ham, food prepared in the kitchen - are date marked, including the day they are prepped.
If ham is sliced, frozen, and then pulled periodically to serve - ensure that dates are being followed - date ham for the day it was sliced and the day it is pulled from the freezer.
CDI: Dates put on slaws and ham.
Salads are prepped daily. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Food Storage - Preventing Contamination from the Premises (C)
Do not leave breader container on top of trash can.
Bread on a sanitized surface. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles - Storing (C)
Keep all single service turned face down to prevent contamination. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
Yes |
stove is no longer cleanable (needs replacing).
Stove has build up caked on. ensure that equipment is easily cleanable.
Residential refrigerator in the front and in kitchen.
4-202.11 Food-Contact Surfaces - Cleanability (Pf)
Items stored in wood cabinets - such as breader containers and clean utensils. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
No |
clean outer surface of all cooking equipment
clean floor under cooking equipment
4-602.13 Nonfood Contact Surfaces (C) |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
Multiple tiles busted in the kitchen. Floors must be easily cleanable and tiles must be intact. Repair. |