|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
No |
Repeat - Provide at least 100F water at handsinks.-Pf
Water at handsink at front line and bakery area only reaching 84F. CDI - water reached 100F/above.
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf
Handsink on front line and back area blocked by rolling cart racks. CDI - racks/carts relocated. |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Repeat
Spiral slicer and small dicer observed w/ food debris.
Tea nozzles at drink station w/ build-up/stained. CDI - removed; cleaning process started.
4-501.114 Maintain sanitizer at correct concentrations. -P
Chemical dish machine not sanitizing properly. Line had to be primed several times. CDI - dish machine was repaired and now sanitizing properly at 50ppm. |
|
36
|
1
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests.
Fruit flies observed in kitchen at front and back line. Steritech is scheduled to come out for pest control. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.
Observed cutting boards worn stored on back shelf. - General Comment |