|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed plastic wrapper and a mask in the handwashing sink near the back door. CDI- Items removed. |
|
13
|
1.50
|
Food separated and protected |
No |
Yes
|
Yes |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed cabbage over ready to eat vegetables, cooked quiche and cooked pork. Too many items are in the reach in to be re-arranged at the current moment. -VR |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed plated under black food cart soiled with food debris. CDI- Plates taken back to be re-washed. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employees without head coverings. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed several boxes of single service items stored on the floor in the dry storage area. Observed single service cups stored beside the handwashing sink at the bar. Cups were wet from the water at the handsink. CDI- Cups discarded. Other cups were moved to a clean dry location. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
Yes |
4-302.14 Sanitizing Solutions, Testing Devices - PF Observed no test strips for QUAT sanitizer. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed exterior of ice machine heaily soiled with food from dish washer. Observed shelf housing plated heavily soiled with food and debris. |
|
53
|
1
|
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 floor under and around equipment in need of cleaning. Observed floor under dish machine heavily soiled with food and debris. -REPEAT. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee drink and food stored with customer food. |