|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf Observed one hand sink missing soap, CDI soap provided.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed one hand sink missing hand drying device, CDI towels provided.
6-301.14 Post a handwash sign at each handsink. Observed no sign posted at hand washing sink. EHS provided signs. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
.
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw ground beef stored above cooked RTE gyro meat inside stand up cooler unit. CDI ground beef properly stored. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
•4-501.114 Maintain sanitizer at correct concentrations. -P Observed low temp dish machine sanitizing during rinse cycle at a very low concentration level not within acceptable range. CDI machine primed and maintenance called made during inspection (3 compartment sink utilized until repair is made). |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
(general comment)
3-305.11 (A) (2) Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor; Where it is not exposed to splash, dust, or other contamination. Observed prep table butted up against hand washing sink with water splashing onto prep surface. Splash guard approximately 12 inches high should be installed and/or prep table is moved 12 inches away. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
(general comment)
6-202.11 6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed light fixture in kitchen food prep area with light bulbs that are not shielded. |