|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed 2 employee beverages, one not covered, on a prep. table where food was being prepared. Beverages were relocated. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at the handsink nearest the 3 compartment sink. PIC indicated this handsink is not used by employees. CDI- dispenser was refilled. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations. -P Observed quat sanitizer concentration in a sanitizer spray bottle and at the 3 compartment sink at ~50ppm. CDI- water pressure was adjusted at the 3 compartment sink dispenser to correct the concentration. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cooked chicken breast and sliced cheese cold holding above 45F in the open air sandwich station (see chart). CDI- top portions of foods were relocated to the walk in cooler for cooling. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed rusted shelving in the walk in cooler. |
|
51
|
0
|
Toilet facilities: properly constructed, supplied and cleaned |
No |
No
|
No |
6-302.11 Supply toilet tissue at each toilet. Observed no toilet paper in the women's restroom. |