|
8
|
1
|
Handwashing sinks, supplied and accessible |
No |
No
|
Yes |
5-202.12 Provide at least 100F water at handsinks.-Pf Observed no hot water in the employee restroom today. VR in 10 days. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Clean the equipment and utensils as required to avoid contamination. -PObserved a icecream scoop being used for canned fruit being rinsed off with the prewash hose at the dishmachine and employee went to use again. Sent to be properly washed today to correct. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed sanitizer in a oven cleaner bottle today. Discarded to correct. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed salads cooling in the reach in coolers up front. Moved to the walk in freezer today to correct. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
Protect food from contamination sources not specifically noted by code. Observed a collinder of pears being washed in the prewash area at the dishmachine where there were dirty dishes that could easily splash and cross contaminate. Pears taken to prep sink to be washed to correct. |