|
8
|
2
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf REPEAT VIOLATION. Observed no papertowels in any towel dispensers in the facility. CDI - provided papertowels to the towel dispensers. |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-602.11(E) Clean equipment and utensils used with nonTCS foods at least every 24 hours to avoid contamination. REPEAT VIOLATION. Observed build up in soda nozzle. Advised to clean and sanitize once every 24 hrs.
4-501.114 Maintain sanitizer at correct concentrations. -P Observed quat at 0 ppm in the 3 compartment sink. CDI - provided quat concentrate to the 3 compartment sink; currently at 200 ppm. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to splash or other sources of contamination. Keep at least 6 inches above the floor. Observed the bottom rack for the food in the freezer is below 6 inches. Advised to raise the rack above 6 inches. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. Observed quat sanitizer container at 0 ppm. Provided quat concentrate to the 3 compartment sink. CDI - sanitizer currently at 200 ppm. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. Observed build up of food debris in areas where single service articles are stored. |