|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
Properly store employee drinks to prevent contamination of food, clean equipment and single use articles. (2-401.11) Observed employee drink stored on prep surface. No food on counter for potential contamination at time of inspection. CDI-drink moved to bottom shelf. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
No |
No
|
No |
A handwashing sink shall be maintained so that it is accessible at all times for employee use. (5-205.11) Observed two hand sinks blocked. One hand sink was blocked with speed rack loaded with bread. CDI-hand sinks unblocked. |
|
21
|
1.50
|
Proper date marking and disposition |
No |
No
|
No |
Properly date mark refrigerated, TCS, ready to eat foods held more than 24 hours and for no more than 7 days.(3-501.17) Observed several opened deli meats such as turkey, ham, roast beef without any date label. CDI-all items labeled during inspection. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
Food shall be protected from contamination by storing the food where it is not exposed to splash or other contamination. (3-305.11) Observed speed rack with pans of bread stored beside hand sink that could be potential for contamination from splash. Explained to PIC to not store food near splash zones of hand sink. |