|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Using a Handwashing Sink-Operation and Maintenance Observed a staff member to use a handsink to pour water into a pan of cooked meat. Do not use the handsinks for food or food prep. They must only be used for handwashing. -CDI The staff member was corrected. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-307.11 Miscellaneous Sources of Contamination Observed a discharge of some type impactinging the packaged foods in the walk-in freezer. Place trays over the shelves or address the discharge by other means, but do not allow the drips of liquid to impact the food. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14 Wiping Cloths, Use Limitation Observed wiping cloths left out on the counters. In-use wiping cloths shall be kept in containers of proper sanitizer. Observed staff member to use a towel hanging off his apron to wipe an in-use knife without sanitizing the towel first. In-use wiping cloths shall not be worn on the person. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required Observed wet stacked cups set out for use. Allow all items to air dry. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment-Equipment Observed rusty walk-in cooler shelving and badly torn cooler gaskets. They are no longer smooth and easily cleanable. Do not paint the shelves, they must be replaced or professionally recoated. |