|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF Hand washing sink located near back prep sink dispensed 120 degree water during the point of use with a mix valve. CDI- Hot water was adjusted so that it is not scolding during use. - 1 point. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.12 Cutting Surfaces - C Replace cutting boards with deep cuts. Cutting boards shall be smooth and easily cleanable. 0 points. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
Yes |
No
|
No |
4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. Observed active dish washing occurring in water less than 110 degrees F. CDI- education was given and hot water was added to sink to make dish water 110 degrees F. -.5 points. |
|
47
|
0.50
|
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. Remove ice buildup from interior of the freezer compressor, freezer shelving and freezer floor. -.5 points. REPEAT |