|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-202.12 Provide at least 100F water at handsinks. -Pf - Observed hot water at handwashing sink at rotisserie area at 86 degrees F. CDI, operator adjusted hot water and it is now provided at 104 degrees F. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-307.11 Miscellaneous Sources of Contamination - C - Observed food packer machine stored directly next to handwashing sink. Operator pulled machine away from handwashing sink at meat market. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-803.11 Storage of Soiled Linens - C - Store soiled linen in cleanable container or washable laundry bag. Observed soiled apron stored on box of meat in walk in unit.
4-901.11 Equipment and Utensils, Air-Drying Required - C - Clean equipment shall be air dried after cleaning. Observed clean knives stored in container of water at clean drainboard of 3 compartment sink. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment-Equipment - C - Keep equipment in good repair and proper adjustement. Observed 1 light out under hood ventilation system. Repair. |