|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11(B) Handwashing sinks shall only be used for handwashing. -PF
Observed employee washing a wiping cloth in handsink. CDI- Stopped, directe to wash in prep sinks. Only use handsinks for handwashing. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging.
Sauce buckets were not covered in WIC. CDI- Covered with tin foil. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf
Crevices of slicer soiled with food debris from last night. CDI- Broken down and cleaned. Assure all interior crevices of slicer are thoroughly cleaned.
4-501.114 Maintain sanitizer at correct concentrations. -P
Sanitizer spray bottle recorded at 0ppm bleach. CDI- Dumped out. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests.
Minor prescence of fruit flies below prep sink near drain. Keep area/drain clean via pest control methods. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue.
Some gaskets in need of cleaning. |