|
8
|
1
|
Handwashing sinks, supplied and accessible |
No |
No
|
Yes |
5-202.12 Provide at least 100F water at handsinks.-Pf Observed handsinks in restrooms (for public use and employees) reaching a maximum of 57F. VR- follow up required, advised to half mixing valves checked. Facility kitchen handsinks are capable of reachin 100F.
6-301.14 Post a handwash sign at each handsink. Observed no handwashing signs at the restroom. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods -P. Observed a small pan of raw chicken stored on the upper shelf of the prep cooler over bottles of sauces. CDI by moving to the correct location. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
Yes |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch-Pf. Observed build up on the large ice machine, ice scoop and main area ice bin. VR- follow up required within 10 days. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect-P. Observed sausage stored with a discard date of 1/11/14. CDI by voluntary disposal. |
|
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. Clean the cart inside the kitchen area. Clean the hood filters over the fryers and the oven and maintain the handsinks clean. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
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. Observed floor repair needed in the bar and wall repair at the mop sink wall. |