|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Hand Drying ProvisionGENERAL COMMENTKeep all handsinks stocked with drying device or disposable papertowels for hand drying.OBSERVED UNUSED HANDSINK AT SALAD BAR WITH NO PAPER TOWELS AVAILABLE. CDI BY PIC PROVIDING RESTOCK SUPPLY. |
|
9
|
0
|
Food obtained from approved source |
Yes |
No
|
No |
3-201.11 Compliance with Food LawGENERAL COMMENTLabel all food ingredients and additives in food items for customer self service that contain more than 2 ingredients, to list for all possible food allergens. |
|
34
|
0
|
Thermometers provided and accurate |
No |
No
|
No |
4-203.11 Temperature Measuring Devices, Food-Accuracy4-302.12 Food Temperature Measuring DevicesGENERAL COMMENTProvide a thin diameter probe thermometer for accurately checking potentially hazardous foods in thin masses.4-203.12 Temperature Measuring Devices, Ambient Air and Water-AccuracyProvide hanging thermometers in all refrigeration units to accurately measure ambient air temps |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-601.11 Standards of IdentityGENERAL COMMENTLabel all ingredients and additives in food items for customer self service that are comprised of 2 ingredients or more. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14 Wiping Cloths, Use LimitationStore all wet wiping cloths in sanitizer in between use.Observed couple of wet wiping cloths laying on prep table surfaces. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-101.19 Nonfood-Contact Surfaces4-202.16 Nonfood-Contact Surfaces4-501.11 Good Repair and Proper Adjustment-EquipmentObserved some tongs with chipping along handles and observed one fraying strainer basket. CDI by tossing strainer basket in trash. PIC will remove peeling/chipping handles from tongs to make surface smooth and easily cleanable. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-602.13 Nonfood Contact SurfacesNonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. OBSERVED DUST ACCUMULATING ON TOP PORTIONS OF REFRIGERATION GASKETS THROUGHOUT KITCHEN. OBSERVED FOOD CRUMBS IN BOTTOM INTERIOR OF MOST REFRIGERATION UNITS. OBSERVED SOME SHELVING RACKS WITH RESIDUE PRESENT. CLEAN ALL ITEMS. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-MethodsKeep floors, walls and ceilings in good repair. OBSERVED SEVERAL AREAS IN DISH ROOM WHERE WALL TILES ARE MISSING OR CHIPPED. SIEMENS IS PLANNING TO COVER WALL WITH STAINLESS STEEL6-501.12 Cleaning, Frequency and RestrictionsKeep floors, walls and ceilings clean to sight. OBSERVED SOILED FLOORS IN HARD-TO-REACH AREAS IN DISH ROOM (UNDER EQUIPMENT) CLEAN |