|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand washing sink near deli case. CDI - PIC provided box of paper towels.
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed hand washing sink near 3-comp-sink with black rubber hoses stored inside. CDI - PIC moved items out of sink.
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed ice inside hand washing sink bakery side of deli. CDI - EHS turned on hot water to dissolve ice and educated PIC/staff on proper use for hand washing sink. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P Observed sanitizer spray bottle on prep top while food was being prepared. CDI - PIC moved spray bottle to cart. |
|
38
|
2
|
Insects & rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a few flies in kitchen area mainly near 3-comp-sink and prep sink area. |
|
40
|
0
|
Personal cleanliness |
Yes |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed two employees with bracelets on while preparing foods. CDI - PIC instructed employees to remove jewelry. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several metal pans wet stacked above 3-comp-sink. CDI - Employee moved items back to 3-comp-sink to re W/R/S. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed food build up on both deli case rails and shelve. Increase frequency of cleaning units. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed personal items stored on shelve along iwth others foods used to deli/bakery. CDI - PIC moved items to lockers. |