|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
Observed a box of chicken salad stored on the handsink- moved during the inspection to correct.
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf |
|
34
|
0.50
|
Thermometers provided and accurate |
Yes |
No
|
No |
Observed no thermometer in the deli today- manager aquired one from the store to correct.
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf |
|
38
|
1
|
Personal cleanliness |
No |
Yes
|
No |
Observed an employee handling food with a wrist watch on today.
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
Observed single use cups stored on the floor today.
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
Observed cutting boards with dark grooves in them today- replace these.
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
Observed build up under the display cases, ontop of oven, in microwave, on rolling racks, and on the condiment rack today.
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. |