|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
No |
Hand sinks shall be accessible. Observed handsink at register blocked with unwrapped coffee filters and hand sink in back blocked with speed rack and table. CDI-items moved. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
Food contact surfaces shall be clean to sight and touch. Observed heavy build up on soda nozzles and on ice machine. CDI-cleaning started. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
Store TCS food cold at 45F or below. Observed butter stored on counter at 67F. CDI-put into refrigeration. REPEAT. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
Yes
|
No |
Store sanitizer buckets off the floor. Observed buckets stored on floor. REPEAT |
|
43
|
0.50
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
Properly store single service items. Observed unwrapped coffee filters stored in splash zone of hand sink. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
Phsyical facilites shall be kept clean. Cleaning needed throughout kitchen with special attention behind equipment, under shelving and along perimeter of walls. |