|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
Store employee drinks in a sanitary manner stored below food contact areas. Removed. Employee drinks on prep sink. |
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
Proper hand wash required frequently and between tasks. Observed employee change tasks without a hand wash. CDI. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
Handsinks shall be easily accessible at all times. Observed plastic shake shield in front handsink. Removed. |
|
34
|
0.50
|
Thermometers provided and accurate |
Yes |
No
|
No |
Provide thermometer for temping small mass foods. Proper thermometer not available. |
|
43
|
0.50
|
Single-use and single-service articles; properly stored and used |
Yes |
No
|
No |
Keep all single service cups in sanitary dispensers or plastic sleeves. Cups with sleeves down. CDI. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
GC complaint on slick floors addressed. Floors in dining eared will be cleaning and stripped per management. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
N/A |