|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed wheel from a prep unit stored on the prep area handsink. Insure that handsinks are kept free of any storage and are available for use at all times. CDI by PIC replacing the wheel. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed american and shredded queso blanco cheese not date marked in the walk in cooler. PIC stated that items had been opened two days prior. Insure that when any potentially hazardous food is removed from the commercial packaing for storage, that the date that the item is opened is recorded, so that the facility can track how long the item has been in storage. CDI by PIC dating item. Overall the facility has proper date marking procedure, all other items requiring datemarking were observed correct. |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
I 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloth left on the prep flip top cutting board. Insure that wet wiping cloths are returned to sanitizer after each use to insure that proper sanitizer concentration is maintained on the cloth. CDI by PIC placing the cloth into the sanitizer bucket. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed strips of duct tape on the rear kitchen wall, duct tape is not currently holding anything in place. Insure that the tape is either removed or used, as currently it creates a non-cleanable surface. |