|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
No |
Repeat - 6-301.11 Provide soap for handwashing at each handsink. -Pf
Observed no soap available at handsink in kitchen next to hot box. CDI - soap provided.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf
Observed no paper towels available at the handsink in the dish room. CDI - paper towels provided. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
Yes |
4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf
Observed high temp dish machine not sanitizing properly. Thermolabel did not turn black. Final rinse temperature gauge reading over 180F but wash temp gauge did not go past 140F. Dish machine company was notified. 3-compartment sink will continue to be used until dish machine is repaired. Verification required. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
General Comment - 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P
Observed a packet of turkey dated 2/23 in walk-in cooler that had exceeded 7 day date mark. CDI - turkey was discarded. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
General Comment - 7-201.11 Store toxic materials to avoid contamination. -P
Observed one stainless steel cleaner bottle stored in kitchen on table next to slicer and another bottle stored on rolling cart next to food equipment. CDI - bottles stored on chemical shelf. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
General Comment - 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors.
Observed one lid open to dumpster outside. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
General Comment - 6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure.
Observed debris on floors in the dry storage room. |