|
33
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Use approved thawing methods. Observed deli meat left on the side of a prep sink to thaw. Thaw items in the walk in cooler or under 70F running water. CDI by employee placing item into the walk in cooler |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed numerous wet wiping cloths left out on prep surfaces/tables. Leave wet wiping cloths in sanitizer buckets between uses. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
l4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up of scale around the dish machine, and sprayer arm in the dish machine sink, observed cafeteria area microwave soiled. |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed missing ceiling tiles in the dish machine area. |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
No |
Yes
|
No |
6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed heavy dust build up on the vents throughout the cafeteria. |