|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
No Points Deducted: 6-301.11 Provide soap for handwashing at each handsink. -Pf
Observed no soap at the back handwashing sink. Provided. |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P
-Observed the sanitizer bucket at 50ppm. Remade to 200ppm (quat).
REPEAT: 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf
-Observed buildup inside of the ice machine on the shield and where the ice is made. Shield popped out and washed through the dish machine. The inside was cleaned with sanitizer. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
No |
REPEAT: 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
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf
Observed a bag of chopped celery, cut melons, ham, and hotdogs in the walkin cooler not labeled/dated. Discarded. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
REPEAT: 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.
Observed buildup on the walkin cooler shelves. Clean. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
REPEAT: 6-501.12 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 heavy dust buildup on the ceiling over the cook line.
-Observed buildup on the walls in the walkin cooler. Clean. |