|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
Observed employee drink with no lid or straw and sitting on top of a clean coffee mug. CDI- disposed of drink**2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
Observed no paper towels at kitchen hand sink, CDI restocked paper towels**6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
Observed carrots and potatoes sitting on counter allowed to drop below 135F. Keep TCS foods that will be used for both lunch and dinner above 135F or proper cool down and then reheat to at least 165F before service. CDI-reheated and put in hot holding unit.**3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
Observed opened packaging of deli meats and cheeses in walk-in and reach-in refrigerators not date marked. Cole Slaw not date marked in refrigerator. CDI products date marked.**3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
Observed wiping rags stored in grimy water in sanitizer bucket.**3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil-C. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
No
|
No |
Observed clean measuring cups stored on unclean parts of shelving (part of leg that extends past top shelf), clean utensils touching dirty gloves at 3-comp sink.**4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
Observed oven and fryers had excessive grease/soot build-up. Keep non-food contact surfaces clean.**4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
Observed a lot of grease on the lid of the grease disposal bin.**5-501.116 Cleaning Receptacles - C |