|
8
|
2
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
No |
Observed a sponge stored on the back handsink and a spray bottle of oil hanging on the front handsink splash guard. Both removed to correct.
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf |
|
41
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
Observed the ice scoop handle laying in the ice today- handle pulled out of ice to correct.
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
Observed trays with wraps in them stored outside of the sneezeguard area today. Moved to behind the sneeze guard during the inspection.
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
Observed build up on the ceiling vents in the kichen and restrooms.
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure.
Provide baseboard or some other correction where there is a hard to clean dip outside of the walk in cooler where it meets with the floor.
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. |