|
8
|
1
|
Handwashing sinks, supplied and accessible |
No |
No
|
Yes |
5-202.12 Provide at least 100F water at handsinks.-Pf Hot water heater that supplies all handsinks in facility not delivering hot water. CDI- plumber called and scheduled to arrive in PM. Voluntarily closure of facility until hot water is delivered to handsinks. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
.3-302.11(A) Protect food in storage using covered containers, intact wrappings, or packaging. -P: Observed uncovered raw chicken over uncovered eggs in walk-in cooler. CDI- eggs moved to protected area. |
|
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. Observed damp cloths on surfaces in kitchen. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-202.16 Nonfood-Contact Surfaces - C: Observed surfaces of cabinet flors peeling, damaged from moisture at front counter under drink station. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-602.13 Nonfood Contact Surfaces - C: Non food contact surfaces of equipment shall be clean to sight and touch. Observed container surfaces with food residues. Interior of prep cooler in need of cleaning. |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
.6-501.12 Cleaning, Frequency and Restrictions - C: Observed floors of kitchen and restrooms to be in need of more frequent cleaning. |
|
54
|
1
|
Meets ventilation and lighting requirements; designated areas used |
No |
Yes
|
No |
6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C: Designate an area for storage of employee food that is separate and clearly designated. Observed partially consumed food on middle shelf of walk-in cooler. Observed food said to be personal on middle shelf of walk-in cooler.. |