|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.14 6-301.14 Post a handwash sign at each handsink. Observed no signs posted at hand washing sinks. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate the different types of raw animal foods. -P Observed raw ground beef / raw beef steak inside stand up cooler; CDI all raw meats properly stored according to final cooking temp. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations. -P Observed sanitizer measuring 0ppm at dish washer; CDI container of sanitizer was empty and has now been replaced and primed. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed clean utensils stored inside dirty large containers. (keep bulk storage tubs/containers in wash rotation) |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
Yes |
No
|
No |
•4-501.11 Maintain equipment in good repair. Observed split/torn gaskets on numerous reach-in cooling/freezing unit doors in need of repair.
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed deeply gouged cutting boards. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
(general comment)
4-601.11 (C ) 4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed non-FCS of equipment with buildup in need of cleaning. (cooking equipment, underneath microwaves, shelving, inside reach-in units, tops of bulk dry food bins etc) |