|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
No |
Yes
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee water bottle stored on an active prep surface. |
|
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 stored in the basin of the front handsink. Handsinks are not a storage area, use ONLY for handwashing purposes.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the kitchen or front server area handsinks. CDI by PIC restocking towels. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
'3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw eggs stored over various sauces and onions in the reach in, prep cooler. CDI by employee moving items. |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed can opener blade soiled with residue. CDI by PIC moving item to sink for cleaning.
4-602.11(E)(4)(b) Interior of equipment such as ice machines and drink dispensing nozzles shall be cleaned at such a frequency that precludes the accumulation of residue/debris build up. Observed ice machine shield soiled with black residue. |
|
35
|
1
|
Food properly labeled: original container |
No |
Yes
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed several unlabelled containers of food throughout the establishment. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
Yes |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed multiple wet wiping cloths stored outside of the sanitizer buckets throughout establishment. |
|
45
|
2
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed two gallons of milk stored in a non-ANSI certified cooler at the front server area. Do not store potentially hazardous foods in a unit designed to hold only commercially packaged, non-potentially hazardous beverages. |