|
8
|
0
|
Handwashing sinks, supplied and accessible |
No |
No
|
Yes |
5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF Observed hot water not working at one sink in women's bathroom. Verification Required |
|
13
|
1.50
|
Food separated and protected |
No |
Yes
|
Yes |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce stored over ready to eat food in walk in. Verification Required
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed seared beef below raw meat and raw salmon stored in same pan with other fish. Store fish that are to be served undercooked separately from fish that will be fully cooked.
3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed washed blackberries stored back in original container. |
|
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 Observed containers and squeeze bottles with tape residue and stickiness. CDI-sent back to dishwasher |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
Yes
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed overall cooling practices were very good but do not tightly cover items until a minimum of 41F. Chicken salad tightly closed lid at 52F. CDI-any covers cracked |
|
41
|
0.50
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed knife stored in gap between equipment. Scoops, spoons stored in container of room temp. water. Protect in-use utensils from contamination |
|
53
|
0.50
|
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. Observed floors under equipment and under rackes and behind doors with heavy grime build-up. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-501.110 Using Dressing Rooms and Lockers - C Observed employee jackets hanging near food and clean containers.
6-202.11 Light Bulbs, Protective Shielding - C Observed light cover missing in dish area. Replace cover, use shatterproof bulbs or plastic tubes with end caps. |