|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed twist-cap bottled water stored over a prep sink in the kitchen grill area. Insure that employees utilize cups with a lid/straw, and that employees store drinks on the lowest shelving, where the drink item will not contaminate any food products. CDI by employee removing bottle from kitchen area to the rear storage employee area. |
|
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 a squeeze bottle of oil unlabelled, insure all working containers are labelled with their contents. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several wiping cloths left on prep surfaces in the kitchen area. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed a Cuisin-art blender in the rear storage marked for "Household use only". Insure that equipment is commercial grade and ANSI approved.
4-501.11 Maintain equipment in good repair. Observed front cabinets in disrepair |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-502.12 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 FRP behind prep sinks soiled with food debris. Insure walls are kept clean and free of debris accumulation. |