|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee beverages stored above honey mustard sauce cups. CDI: PIC moved beverages to bottom shelf. |
|
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 hand sink beside ice machine blocked by chicken prep rolling cart. CDI: PIC moved cart. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
Yes |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed no chemical sanitizer in facility. PIC stated supplier is out of sanitizer, but facility has been using booster hot water, soaking dishes in water for 15 minutes, draining, and repeating process. Water temperature read 187F. Facility does not intend to make this a permanent sanitization method. EHS will return in 10 days to verify sanitizer has been obtained. VERIFICATION REQUIRED.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed black chicken prep rolling cart soiled with buildup. CDI: PIC sent cart to be W/R/S. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed piece of joint flashing behind fryers separating from wall. |