|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11(B) Handwashing sinks shall only be used for handwashing. -PF
Observed a wet rag stored in handsink. Do not stored anything in sink. CDI- Rag removed and sink to be cleaned. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -Pf
Observed cooked pasta, chicken, and prepped lettuce all cooling in reach in coolers with wraps tightly wrapped. CDI- Products unwrapped and active stirring to take place. When cooling items, do not wrap; use approved cooling methods. |
|
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.
Oil, sugar, salt bottle labels are fading. Re-label. |
|
39
|
1
|
Wiping cloths: properly used and stored |
No |
Yes
|
No |
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor.
Sanitizer bucket stored on floor. Keep off floor.
3-304.14(D) Maintain dry wiping cloths and sanitizing rags free of visible debris and soil; Maintain sanitizer containers for in-use cloths free of visible debris and soil.
Multiple dry soiled dry cloths observed. Once a cloth becomes visably soiled, replace with a clean cloth.
3-304.14(B) Cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration.
Multiple wet cloths were on prep tables. Keep wet cloths in sanitizer. REPEAT |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair.
Metal shelf in reach in cooler is very rusty and in need of replacement. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. General cleaning needed in fan vent system, walls, shelves, floors, gaskets, coolers, eqiupment, etc. REPEAT |
|
52
|
0.50
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors.
Dumpster doors were open. CDI- Doors shut. |