|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf.
Observed fish battering cart blocking cook line hand sink. Cart is able to be pushed away from sink for use, but EHS advises reconfiguring equipment so sink is always available.
CDI- Cart pushed out of way. (-0) |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C)
Observed gyro meat in WIC + cold drawer, and pita sauce in flip top past the 7 day usable window.
CDI- PIC voluntarily disposes of all expired items. (-1.5) |
|
37
|
1
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta.
Observed unlabeled oils at cook line. EHS advises PIC on potential methods which will stay affixed when exposed to oil. EHS recommends either color coded silicone bands or labels directly under the bottles at prep top. (-1) |
|
41
|
1
|
Wiping cloths: properly used & stored |
Yes |
Yes
|
No |
REPEAT.
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.
Observed several used wiping cloths on prep counters throughout main kitchen.
CDI- PIC makes sanitizer bucket for proper storage of cloths. (-1) |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
REPEAT.
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 damaged floor tiles at cook line, no longer cleanable. Repair/replace broken floor tiles at earliest opportunity.
REPEAT.
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure.
Observed dust build up on fan blades, walls near hand sink, and food debris beneath cook line equipment. Increased cleaning frequency advised. (-1) |