|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Laundry bin blocking access to hand sink at dish area. CDI - Relocated to allow use of hand sink. |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Sticker residue present on many of the plastic food containers stored as clean. CDI - All soiled containers sent to dish area for reprocessing; suggested that facility uses a wax pencil for date marking to avoid further violations. Repeat violation. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-304.14 Linens and napkins my not be used in contact with food. Paper towel stored in container of mushrooms. CDI - Paper towel removed. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Plastic food containers wet stacked. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. One box of paper towels stored on floor by dry goods area. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Shelves above dish area some rust. Replace or paint. 4-502.11(A) Maintain utensils in good repair. Pizza cutter blade has some light damage to the edge. Replace as needed. Improvement from last inspection. |
|
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. Clean build up from racks above dish area and racks by cutting prep station. |