|
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 sanitizer bucket inside rear hand washing sink. CDI - Sanitizer bucket was removed.
6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at rear hand washing sink. CDI - PIC provided hand soap. -1 point- |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
No |
Yes
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with heavy black build up and residues. Recommend removing plastic divider when cleaning to access ice chute area. -REPEAT- - |
|
22
|
0
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed blanched fries being held on TPHC without begin and end times marked. PIC had written procedures posted on nearby wall. CDI - Begin and end times were marked by PIC. -0 points- |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed washed metal pans on drying rack with pooled and standing water (wet stacking). CDI - Equipment was positioned on rack to allow for air drying. -0.5 points- |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
Yes |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone on hot holding equipment in kitchen area. Designate an area for the storage of employee possessions away from equipment, food, and utensils. CDI - Employee moved phone to designated area. -0.5 points- |