|
8
|
2
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
Yes |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed frying pan stored in grill area handsink at time of inspection. Insure that utensils and other items are not stored in handsinks, as handsinks are only for washing hands. CDI by PIC removing item to the 3 compartment sink area. Verification of proper handwash station procedure required by 9/7/16 |
|
13
|
3
|
Food separated and protected |
Yes |
No
|
Yes |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw chorizo and raw chicken stored over items such as milk jugs and cocktail drink mix in a prep cooler. Insure that raw items are stored properly, on the shelves lower than any ready to eat items. CDI by PIC moving chicken to the bottom rack, and moving the chorizo.
3-302.11(A) Protect food in storage using covered containers, intact wrappings, or packaging. -P Observed chile relleno stored in the freezer with no covering. CDI by PIC providing wax paper cover. Insure items are always kept protected in storage by using lids or covering.
Verification of proper storage required by 9/7/16 |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed container of nachos stored on the floor near the fryer. CDI by PIC placing a rack underneath the container. Insure that food products are kept at least 6 inches off the floor at all times. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
Yes |
No
|
No |
4-502.11(A) Maintain utensils in good repair. Observed multiple pair of tongs with damaged plastic handles. Insure utensils are kept in good repair. |