|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed uncovered coffee drink first stored on top of dish machine, then moved to prep table, then to cart, and finally covered with lid and straw added. Observed employee drink stored in reach-in refrigerator and unlabeled. All employee drinks must have employee name on them if in storage, have a lid and a straw if being consumed, and be stored below and away from food and food re-lated items. Coffee drink was correctly covered and re-located, and employee drink in refrigerator was discarded. CDI |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed no sanitizer mixed/available. Keep sanitizer mixed to proper concentration in labeled containers to be used with wiping towels and for spray-on purposes. |
|
36
|
1
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door in need of replacement sweep at bottom of door - can see daylight through opening. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed dried wiping cloths with some staining on them. Keep clean cloths for wiping in sanitizer to proper strength. Using lactic acid sanitizer, had proper test strips. |
|
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 wet nested pans, etc. Need to assure that all items are completely air-dried prior to stacking to avoid potentials for pathogen growth. CDI by placing items back at dish machine to be re-washed. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed scarred cutting board surfaces that are no able to be properly cleaned/sanitized. Replace cutting boards or have professionally planed smooth so as to be easily cleaned and sanitized. |
|
47
|
0.50
|
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 dust build-up on many shelves especially in area of pizza box storage and other shelves in prep areas. Also need to clean more frequently under glass storage in bar area. |