|
6
|
2
|
Hands clean and properly washed |
No |
No
|
No |
2-301.15 Where to Wash - PF-Observed employee washing hands at three compartment sink with gloves on. CDI-Educated employee on where to wash, and how to wash. Employee rewash his hands. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta.-Observed water, oil, and sauces, out of its original container without a label. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf-Observed a crack on the ice scoop.
4-501.11 Maintain equipment in good repair.-Observed torn gaskets in the bottom reach in cooler of the flip top. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.-Observed build up and food debris on the storage racks throughout the facility. Clean the leg of prep tables, outside of toasters, and microwave. Cleaning is also needed along the sides and exterior of equipment (grills, fryers, ovens ect.) |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors.-Observed the dumpster doors open during the time of inspection. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure.-Cleaning is needed throughout the facilty. Walls and floors need to be clean behind/underneath equipment. |