|
8
|
0
|
Handwashing sinks, supplied and accessible |
No |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf 6-301.11 Provide soap for handwashing at each handsink. -Pf No paper towels or soap at kitchen hand sink. CDI - PIC stocked both at hand sink. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Unwashed lettuce and other unwashed produce items stored above some ready to eat items in walk in cooler. CDI- Cooler rearranged with correct storage order. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Dark build up inside ice machine. Clean regularly. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Unopened chubs of deli meat and opened gallon of milk holding above 45F in deli display case. CDI - Milk discarded; deli meats moved to walk in cooler for rapid cool down based on time and temp determined by EHS. VR - Will return within 10 days to verify correction. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean build up from walk in cooler shelves and walk in cooler fan guard. |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Replace/ repair floors with broken or missing tiles in front of walk in cooler door and missing base board tiles inside walk in cooler on either side of walk in cooler door. |