|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11(C ) Minimize bare hand contact with exposed food that is not in ready-to-eat form.-Pf Observed employee prepping cabbage and celery requiring minimal cook time without gloves. Redirected and gave instruction to use gloves. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
Protect food from contamination sources not specifically noted by code. Prep sink needs to be thoroughly cleaned between prepping of meat and vegatables. Do not use soiled end of 3-comp to prep or store foods. Gave instruction. |
|
49
|
1
|
Plumbing installed; proper backflow devices |
Yes |
No
|
No |
5-203.14 Prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -P Observed no backflow prevention at can wash. Gave instruction. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
Yes |
No
|
No |
5-501.114 Ensure drain plug on dumpsters, waste containers is in place. 5-501.16 Provide waste bins in required areas including at handwash sinks. Observed no plug in cardboard dumpster and no waste receptacle at handsink in kitchen. |