|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf: Observed employee get water from hand sink for food preparation. Hand sinks are for hand washing only. CDI-using a pitcher of water obtained from prep sink. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. Clean panini press more often. Carbon build up present. |
|
43
|
0.50
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-502.12 Single-Service and Single-Use Articles, Required Use - P: Discontinue lining shelving with aluminum foil. Repair if needed. Discontinue using duct tape on handle of spatulas. Tape is not a smooth, non absorbant, cleanable surface. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Repair or replace rusting shelving. Most of the shelves have been repaired. In progress with the last few. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C: Repair leaking water source at unused chemical dispenser. Chemicals removed.
6-201.11 Floors, Walls and Ceilings-Cleanability - C: Clean floor (standing water) and walls (near cook line).
6-501.114 Maintaining Premises, Unnecessary Items and Litter - C: Remove unused equipment. |