|
8
|
2
|
Handwashing sinks, supplied and accessible |
No |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed brooms and racks blocking hand sink near back of facility. CDI- Brooms and racks were removed from in front of hand sink.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf There was not any paper towels at hand sink near grill. CDI- PIC placed paper towels at hand sink. |
|
13
|
1.50
|
Food separated and protected |
No |
No
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed fruit stored above prep sauces such as ranch dressing in walk-in cooler. CDI- items were reversed. |
|
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. Clean exterior and interior of dish machine. Observed debris on interior parts of dish machine. |
|
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. Clean floors in corners and under equipment. Clean wall from behind dish machine. |