|
8
|
2
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. One handsink with no papertowels in the dispenser, one dispenser damaged/ battery replacement needed. PIC Ralph Defelice had both papertowel dispensers replenished with papertowels and batteries. REPEAT |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Empty sauce containers stored as clean for refill, empty pan and tongs in cooler drawer for chicken stored as clean for use at line. Beverage nozzles, tea urn nozzles, and ice shield, chute, and back wall of large ice machine in back kitchen and shield of large ice bin at front service area with mold like build up in them. Detailed cleaning of all needed. CDI- Employee removed pan and tongs for cleaning, PIC started removing beverage nozzles for cleaning. REPEAT |
|
36
|
1
|
Insects and rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Fruit flies at beverage stations in the front service areas. Pest management is needed. REPEAT |
|
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. One employee at salad dressing cooler portioning out dressings with no hair restraint on. Provide hair restraint. (0pts) |
|
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. 4-501.11 Maintain equipment in good repair. Segments of cutting boards heavily scarred/ stained. Interior of lid on one prep cooler is hanging down/ damaged. Replace/ repair. (0pts) |
|
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. Dried residue and splatter on the back interiors of metal shelving, pull outs, and ledges. Build up on exterior of cabinets. Continue to work on detailed cleaning. REPEAT. |