|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf: No soap at rear handsink. CDI- soap supplied. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf: containers of chicken salad, boiled eggs, cole slaw, and potato salad not date marked in prep cooler top. CDI- allowed to date with previous day's date as the main batch was in WIC and date marked. REPEAT but no escalation of points due to small amount of undated containers in one confined area. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination. -P: Power cleaner stored with cleaned utensils in clean storage and in dish pit. CDI- cleaner removed and placed where contamination can not occur.
No signature due to Covid-19 precautions. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
4-501.14 Warewashing Equipment, Cleaning Frequency - C: Found a clogged spray port in high temp dish machine. Examine and address clogged ports throughout the day. |
|
53
|
0.50
|
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. FRP at dish pit handsink with large holes |