|
8
|
1
|
Handwashing sinks, supplied and accessible |
No |
No
|
No |
6-301.12 Hand Drying Provision - PF Paper Towels were missing at one of the hand washing sinks. CDI- Paper towels were installed. - 1 point. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P PIC placed thermometer in fully cooked chicken without sanitizing it first. CBI/CDI- Educated employee and employee used sanitized thermometer to check temps from that point forward during the inspection. -1.5 points.
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed food employee go back and forth to walk in cooler with gloved hands and then return to food prepping with same gloved hands. CDI- food employee washed hands and changed gloves. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Mac and cheese that was stated to of been prepared yesterday lacked date marking. CDI- Mac and cheese was put in the oven to reheat and put out for service. 0 points due to the compliance of all other date marking observed onsite today. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Remove food debris from interior cold hold case gasket, remove ice buildup from PVC jacketing on the insulation of condenser unit in freezer. 0 points. |