|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed paper towels not stored with soap at handsink. Located on the wall near back door of kitchen. CDI - EHS instructed PIC to relocate paper towels to be accessible at handsink. 0 pts. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed build up on white shield in ice machine. CDI - Employee clean shield with sanitizer. 0 pts. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed cooked lamb located in walk in cooler without date mark. PIC stated it was made Saturday 1/26. CDI - Allowed PIC date marked item. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal trays wet stacked in front area of kitchen.
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed clean linens stored in bread baskets with food debris. Store linens without food debris. REPEAT. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C Observed both microwaves (front and back kitchen) with food debris build up. Observed cutting board stored under microwave with food debris build up. Observed trays used to store utensils on carts with food debris. Observed bins used to store dry pasta with build up on outside. Increase cleaning frequency of equipment and non-food contact surfaces throughout the facility. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
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 floors, walls, and attached shelving in need of cleaning throughout the facility. Increase cleaning frequency. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Intensity-Lighting - C Observed insufficient lighting throughout food preparation areas. Provide adequate lighting. 0 pts. |