|
8
|
1
|
Handwashing sinks, supplied and accessible |
No |
No
|
Yes |
5-202.12 Handwashing Sinks, Installation - PF: Front hand sink needs to have 100F hot water. Hot water is 66F. Verification needed. |
|
41
|
0.50
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 In-Use Utensils, Between-Use Storage - C: Discontinue storing knives in cracks between equipment. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C: Discontinue storing cutting boards on the floor. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-101.19 Nonfood-Contact Surfaces - C: Observed rusting shelf near big ice machine. Repair or replace. Observed rusting on meat grinder inside meat cooler. Repair or replace. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-602.13 Nonfood Contact Surfaces - C: Clean inside meat cases and under meats in display cases. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-201.13 Floor and Wall Junctures, Coved, and Enclosed or Sealed - C: Repair door frame leading in to meat walk in cooler.6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C: Repair bottom of meat case. Repair leaking nozzle under 3 comp sink next to wall.6-201.11 Floors, Walls and Ceilings-Cleanability - C: Clean walls where needed. Splash evident. |