|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks at all times. Use handsinks only for handwashing. -Pf- Observed the front pizza station handsink blocked by a rack of glasses and a trash can, observed the rear dishwashing area handsink with utensils stored inside it, as well as blocked by a rack of glasses. Keep access to your handsinks free and clear of obstruction. CDI by PIC moving the glass racks and removing the stored utensils to the dish area for washing. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 (E)(4) Equipment such as beverage dispensing nozzles shall be cleaned at a frequency to preclude the accumulation of residue or debris. Observed single tea urn nozzle with buildup of residue inside the nozzles. Insure that wait staff thoroughly cleans the tea urn nozzles at a frequency to preclude accumulation of debris. CDI by PIC removing nozzle for cleaning. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of foods (such as spices, salts and oils) except for easy to identify foods like dry pasta. Observed squeeze bottles of lemon juice that were datemarked, but not labelled with their contents. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location that is not exposed to contamination, keep food at least 6 inches off of the floor. Observed two buckets of tomato sauce cooling in the freezer on the floor. CDI by PIC moving items to a rack. |
|
42
|
1
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11(A) Equipment shall be air dried after being cleaned and sanitized. Observed multiple instances of wetstacked pans and equipment in the dish area. Pyramid stacking for proper air drying is needed. REPEAT VIOLATION |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
Yes |
Yes
|
No |
4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits and sharp edges, and shall be assembled to allow easy access for cleaning. Observed multiple cracked and chipped lexan containers in the dish area. Observed heavily frayed wire baskets with wires jutting out from the bottom. CDI by PIC discarding the broken items. When equipment becomes broken or damaged, replace equipment with equipment that is easily cleanable/undamaged. REPEAT VIOLATION |