|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Using a Handwashing Sink-Operation and Maintenance. A handwashing sink shall be accessible at all times and may not be used for any other purpose. Observed the lid of a rice cooker being stored in a handwash sink in rear of kitchen. CDI by removing lid and informing PIC. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-204.11 Sanitizers, Criteria-Chemicals. Bleach sanitizers shall be at a concentration of 50-200ppm. Observed sanitizer spray bottle with concentration greater than 200ppm. CDI by dumping and refilling and retesting at 50ppm. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
Proper equipment shall be used when cooling and hot holding food. Observed fried chicken wings cooling in a prep. cooler. CDI by moving to walk in cooler.3-501.15 Cooling Methods |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-307.11 Miscellaneous Sources of Contamination. Food shall be protected from all sources of contamination. Observed raw broccoli and raw onions being stored in raw chicken boxes. CDI by directed manager to wash vegetables and removing them from the walk in cooler. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-205.10 Food Equipment, Certification and Classification. Nonabsorbent wooden shelves may be used in dry storage areas only. Observed molded wooden shelving being used in the walk in cooler. Advised PIC to seal the shelving or replace it with plastic or metal. |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
Yes |
No
|
No |
6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking. A designated area shall be used for employees to eat, drink, and use tobacco products. Observed an open can of soda on a countertop near food and multiple food items in the walk in cooler and the prep. cooler that were being stored above food for the facility. Separate personal items from commercial items. |