|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
Yes
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Ensure employee's are not eating in kitchen.
Observed employee packet of food stored on shelf above food prep area. CDI- employee food was discarded. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf
Observed no paper towels in dispenser at handsink at dish area. CDI - by providing. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor.
Observed food container lids stored on dish shelf with time labels/residue left on. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
General Comment - 4-302.14 Provide a test kit that accurately measures sanitizer concentrations.
Observed quat test strip kits provided with water damaged and discolored. |