|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed a container of lemons and limes stored in the front bar handsink, blocking employee access to the sink. Insure that handsinks are only used for handwashing. CDI by PIC removing the container.
6-301.14 Post a handwash sign at each handsink. Observed no handwashing sign on the front bar handsink. CDI by providing PIC a sticker. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a pot of chicken stock stored on the floor of the kitchen during initial walkthrough of establishment. Insure that employees do not store food on the floor at any time, even if the items are heavy. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
a ^ 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed employee wearing a wet wiping cloth on an apron. Insure that wiping cloths are kept in the sanitizer bucket in between uses. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
Yes |
No
|
No |
4-501.18 Keep the wash, rinse, and sanitize solutions clean. Observed an employee washing dishes in the 3 comp sink in the order of Wash/Sanitize/Rinse. The vats of the sink were set up in such an order that dishes were washed in the first vat, sanitized in the second, and then rinsed in the third. Insure that all employees, including new hires, are instructed in proper 3 comp sink procedure if they are assigned to wash dishes. |
|
47
|
0.50
|
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 the outer surfaces of equipment soiled with debris/sticker residue. Insure that debris and residue is removed when cleaning equipment. |