|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf - Observed the hand sink in the prep room blocked by a cart of meat.CDI - cart was moved, |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed a bottle of sanitizer unlabeled. CDI - bottle was labeled. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
General comment 4-501.11 Maintain equipment in good repair. - Observed a paper towel being used to stop up the 3 compartment sink in the fish department. Replace with a rubber stopper or fix the stopper on the sink. |
|
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 cleaning needed in the tracks and doors of the meat case. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
General comment 5-205.15 Maintain a plumbing system in good repair. - Observed a leak at the 3 compartment sink in the fish department. Repair leak. |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
Yes |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed an employee's glasses stored on top of the cube steak machine. CDI - glasses were removed. |