|
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 scrubby pad in hand sink in dish washing room. Hand sink to be used only for hand washing. CDI by removing and disposing of scrubby pad. |
|
34
|
0
|
Thermometers provided and accurate |
Yes |
No
|
No |
4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. GC - one thermometer missing in front area sandwich cooler. CDI by placing thermometer inside unit. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Food Storage-Preventing Contamination from the Premises - C Observed bottle waters and other items stored on drink pallets that were crushed to the floor. Get dunnage racks to keep items at least 6 inches above floors and/or rolling squares that move to allow for ease of cleaning. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed minimal wet-nesting. Allow all utensils to completed air dry prior to stacking. |
|
43
|
0.50
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed single service cups placed out for service not in plastic sleeve or dispenser. Keep protected from dust, handling, sneezes, etc. by leaving in plastic sleeve to cover all mouth contact surfaces. |