|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for hand washing .-Pf
6-301.11 Handwashing Cleanser, Availability - PF Observed hand washing sink contain utensil inside of the basin. Also observed no soap in the dispenser in the men's bathroom. CDI- utensil was removed, education was given and soap was added to soap dispenser. - 1 point. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Guacomole was cold holding at 50 plus degrees on the prep line. CDI- Guacomole was discarded. No point deduction due to overall good cold holding throughout. 0 points. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Good Repair and Proper Adjustment-Equipment - C Replace damaged gasket associated with the walk in cooler. Gasket is not allowing for the cooler door to be closed properly. Replace/Resurface cutting boards that contains deep cuts. REPEAT - 1 point. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
Yes |
No
|
No |
4-302.14 Sanitizing Solutions, Testing Devices - PF No quat strips were available during the inspection. CDI- EHS left strips onsite. -.5 points. |
|
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. Remove buildup from interior of the hot box, exterior of make line and other non food contact surfaces throughout. -.5 points. |