|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Eating, Drinking, or Using Tobacco - C: Observed employees cups on prep surfaces and also in drawers with food service items. CDI-removed and discarded |
|
11
|
1
|
Food in good condition, safe and unadulterated |
Yes |
No
|
No |
3-101.11 Safe, Unadulterated and Honestly Presented - P,PF: Observed moldy tomatoes and bell peppers inside walk in cooler. CDI-discarded |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required - C: Observed serving trays stacked wet. All dishes must be air dried before stacking. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-101.19 Nonfood-Contact Surfaces - C: Observed rusting/peeling shelving in dish machine and dry stock areas. Must replace or repair to be smooth, cleanable, and nonabsorbant. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-602.13 Nonfood Contact Surfaces - C: Clean all hanging fans and attachments. Dust accumulated. Clean walk in cooler gaskets. |
|
49
|
1
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-203.13 Service Sink - C: Mop sink must be available for disposal of mop water. Discontinue diposing of mop water in floor drains. |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C: Observed personal cups stored with utensils used for food prep or service. Discontinue storing personal items with food service items.
6-303.11 Intensity-Lighting - C: Increase lighting in food prep areas as well as in walk in cooler. Must be able to see in all areas. |