|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed one (1) front of house employee filling hot water bag for catering with water from handsink. No other handsink or handwashing violations were observed at time of inspection. CDI - PIC, EHS, and employee reviewed procedures for hand sink usage. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed approximately three (3)plastic salad bowls being wet nested at drying rack next to warewashing machine. CDI - EHS pyramid stacked clean, wet utensils to accomplish air drying. REPEAT. |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
Yes |
Yes
|
No |
4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed two (2) stacks of single service articles (to go boxes, fryer boxes) at prep line with exposed food contact surfaces. CDI - EHS and food employees inverted single service articles to prevent potential contamination. REPEAT. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
Yes |
4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf Observed plate thermometer utilized for high temperature dish machine non functional at time of inspection. A verification will occur no later than 06/25/2026. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed labeled employee food bin in WIC stored above sealed bagged salad dressings. Store employee foods such that there is no chance of potential contamination of food held for resale. |