|
4
|
0
|
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 an open employee drink on a prep table. PIC removed item. |
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after activities that contaminate them. -P- Observed employee handle money and then started to prepare food. CDI- Employee was educated on when to wash hands. EHS observed proper handwashing. PIC also added another perosn to the stand to just deal with money. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.14 Post a handwash sign at each handsink. - Observed hand sink near waffle stand without a handwashing sign. PIC was given a sign.
5-202.12 Provide at least 100F water at handsinks. -Pf- Observed no hot water at handsink near waffle station. CDI- PIC replaced hot water tank heating unit at the stand during the inspection. |
|
19
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- REPEAT - Observed Pizza hot holding at 107. CDI- Pizza was placed on time since it was made at 6PM and all food is discarded at 10PM per PIC. |
|
48
|
0
|
Hot and cold water available; adequate pressure |
Yes |
No
|
No |
5-103.12 Provide water under pressure to all fixtures.-Pf- Observed water tank not producing water under pressure at the waffle and pretzel stand. CDI- PIC fixed the issue during the inspection. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.- Observed floors chipping away throughout. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions.- Observed employee items stored with single use items. |