|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after activities that contaminate them. -P Observed food employees wash hands and then turn off faucet handles without a barrier, recontaminating hands. CDI - PIC reminded staff about how to maintain hands clean and to use a barrier when turning off faucet handles. -2- |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
No |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed ice bucket blocking handwashing sink at beginning of inspection. CDI - PIC removed and reminded staff about use of handsinks. -0- |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed quart sanitizer at 50ppm in use for wiping front prep area. CDI - PIC changed to correct concentration. -1.5- |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed cups stored near waste bin with coffee ground built up on the lip area. Observed single use cups stored in the splash zone of rear handsink. -0- |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed split gasket on front prep unit and RI. Repair. -1- REPEAT |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup inside drawers in customer area and in food prep area. -0- |