|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5.202.12 Provide at least 100F water at handsinks - observed 85F water at kitchen handsinks, no hot water at kids' handsinks - kitchen H2O repaired - need HW at kids' sinks |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.112 (A) (2) Provide a minimum of 180F rinse water for sanitization when using dishmachine - observed rinse gauge not responding during rinse cycle - incoming water at 85F - staff advising to cease the use of dishmachine - CDI by maintenance staff arrival to repair boiler system |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control - observed only yogurt listed on board - salads that are supposed to be TPHC not on board, at 55F - CDI by noting salads on board & disposing properly |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor - observed large quantity of boxes (food) stored on floor in dry storage room - need dunnage racks or other shelving to hold deliveries and other food off floors at least 6 inches |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-903.11 Store cleaned equipment, utensils ...... in a clean dry location. - observed utensils in drawer with papers, pencil, utensils jumbled - organize drawer to keep all handles in one direction, keep personal items out. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
.4-501.15 Operate a warewashing machine in accordance with data plate - observed rinse gauge not properly operating, pressure gauge with no needle to show pressure - CDI by maintenance personnel fixing rinse gauge, replacing gauge - staff must monitor machine for proper operation and report problems promptly. |
|
48
|
1
|
Hot and cold water available; adequate pressure |
No |
No
|
No |
5-103.11 (B) Provide sufficient hot water to meet the peak hot water demands - observed hot water in kitchen go from 90F upon arrival to below 85F - staff continued washing utensils manually & in dishmachine & washing hands with no notice that problem existed - HW repaired by maintenance - observed no hot water available in kids' bathrooms |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-201.11 Ceilings shall be smooth - observed peeling paint on ceiling - need to re-paint |