|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf 0pts- Observed a wiping cloth stored in a handsink. CDI- PIC removed cloth to soiled cloth bin. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf - Observed two bags of pasta opened yesterday without dates. PIC was able to back date items.
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P - Observed two small bags of cut sausage not date labeled. PIC stated they were a few days old. CDI- PIC voluntarily discarded the items.
-1.5pts |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
Ms 6-501.111 Keep the premises free of insects, rodents, and other pests. 0pts- Observed several fruit flies throughout facility. Contact a certified pest management company to fix the pest issue. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. .5pts- Observed several wet wiping cloths being stored on prep surfaces. Ensure these cloths are in sanitizer in between uses. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. 0pts- Observed two knives being held in QUAT sanitizer. Items were moved to dish pit and PIC was informed on proper in use utensil storage. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. 0pts- Observed a few split gaskets on reach in equipment. All equipment is functioning properly. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. 0pts- Observed ac/heat vents with dust build up and in need of cleaning. Stairs leading up to wait station were also in need of cleaning due to food debris build up. Also, observed some cleaning needed on floors, behind and underneath equipment. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. 0pts- Observed employee drinks being stored near clean dishes, near the dish pit area. |