|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
(A) Except as specified in ¶ (B) of this section, an EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES; or other items needing protection can not result. (B) A FOOD EMPLOYEE may drink from a closed BEVERAGE container if the container is handled to prevent contamination of:(1) The EMPLOYEE'S hands; (2) The container; and (3) Exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.
OBSERVED EMPLOYEE DRINK STORED ON TOP OF PAPER TOWEL DISPENSER AT HANDSINK AT KITCHEN DOOR WAY ENTRANCE. CDI BY REMOVING DRINK FROM THAT LOCATION. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor.
3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil.
GENERAL COMMENT
OBSERVED WET WIPING CLOTHS RESTING ON SURFACES. OBSERVED DRY CLOTHS SOILED WITH FOOD DEBRIS. STORE CLOTHS IN BUCKETS OF SANITIZER WHEN NOT ACTIVELY USED. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-101.19 Nonfood-Contact Surfaces4-202.16 Nonfood-Contact Surfaces4-202.11 Food-Contact Surfaces-Cleanability
OBSERVED ONE SPLIT GASKET ON PIZZA MAKE PREP UNIT AT FRONT, ON LEFT PREP DOOR. REPLACE TORN/SPLIT GASKET |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label.
GENERAL COMMENT
OBSERVED HOT WATER IN WASH COMPARTMENT OF 3 COMP SINK AT 84F, WHILE STAFF ACTIVELY WASHING DISHES. CDI BY HAVING STAFF ADD HOT WATER TOI BRING TEMPERATURE TO AT LEAST 110F. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.
OBSERVED FOOD DEBRIS AND RESIDUE MATTER COLLECTING ON MULTIPLE REFRIGERATION GASKETS. CLEAN GASKETS |