|
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 in back kitchen that was blocked by a large trash can and other items. CDI- Trash can and other items were removed.
5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF Repair hand sink so that the sink remains in an upright position with out the drain pipe coming apart from the wall. VR-facility has up to ten days to repair hand sink. |
|
22
|
0
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed no time in-time out stamp on french fries during inspections. CDI- French fries were discarded. A new batch was made with the appropriate time stamp on it. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed a container of sliced tomatoes cooling in prep cooler. CDI- container of sliced tomatoes were palced in walk-in cooler to further chill. (0 points). |
|
45
|
2
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Replaced torn gaskets on reach-in refrigerator and freezer in kitchen area. Adjust door beneath ice bin at drive-thru area so it will remain closed without the aid of temporary napkins. REPEAT |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
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. Clean floors in corners and under equipment in kitchen area. Clean splash from walls behind prep stations and 3-comp sink in kitchen. REPEAT (half point) |