|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf - Observed some equipment stored in front of left hand side of handwashing sinks. CDI, item removed to provide easy access to handwashing sink. |
|
33
|
0.50
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 Use approved thawing methods. Observed broccoli and cheese thawing on rack that operator stated was placed there the night before to thaw. CDI, items thawing relocated to walk in cooler and proper thawing methods discussed with staff. |
|
34
|
0
|
Thermometers provided and accurate |
Yes |
No
|
No |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf - Observed no small diamter probe thermometer available. CDI, PIC provided thin probe thermometer. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of food stored on ground. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed heavy food soil residues accumulating on door tracks and shelving near food wrapping paper rolls. |