|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf
Observed soap missing from handsink in kitchen across from 3-compartment sink. CDI - soap provided.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf
Observed paper towels missing from dispenser at the bar. CDI - paper towels provided. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
Yes |
4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf
Observed high temperature dish machine not sanitizing properly. Several cycles were ran through. Thermolabel did not turn black. Facility is using 3-compartment sink to wash, rinse, and sanitize. Verification required to ensure dish machine is sanitizing properly. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor.
Observed a box of hinge containers stored on floor of dry storage room.
Observed shelving < 6 inches in dry storage room. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.
Observed debris inside all reach-in freezers and reach-in coolers inside kitchen. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance.
Observed minimal trash on the ground outside dumpster. |