|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
Properly store employee drinks. Observed coffee cups and water bottles stored with sugar and clean plates. CDI- removal. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
Provide paper towels at all handsink. Observed none available at the end of the cook line. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
Properly store employee personal items separate from food and utensils. Observed employee purses, coats, cell phones, etc stored with sugar, salt and pepper shakers and other clean utensils. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
No |
Remove layers of plastic wrap when cooling. Observed lettuce cooling with plastic wrap tightly covering. CDI- educated and removed. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
Observed an opened bag of sugar. REPEAT |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
Properly store soiled rags. Observed dried and wet soiled rags throughout. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
Observed single service plates in boxes stored on the floor. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
Clean inside all the prep cooler, hot holding units and the handsink. |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
Clean the floors, walls and ceilings. REPEAT |