|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed at the 3 compartment sink (equipment soaking) and two sanitizer buckets reading 0 ppm for quat sanitizer. CDI PIC changed out buckets and vat at 3 compartment sink. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed food employee proceeding to open a can that was significantly dented. CDI Food employee stopped and can was discarded. |
|
38
|
0.50
|
Personal cleanliness |
No |
Yes
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed.
2-302.11 (B) Unless wearing intact gloves in good repair, a Food Employee may not wear fingernail polish or artificial fingernails when working with exposed food. - Pf
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.
Observed food employees wearing watches and rings with stones. Make sure food employees remove all jewelry when conducting food preparation. Observed PIC with artificial fingernails and nail polish working at fry station at time of arrival without gloves. Make sure to wear gloves when working with exposed foods.
Observed PIC at time of inspection working at fry station not wearing a hair restraint. REPEAT from last inspection however only food employee without due to this points decreased. |
|
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 Nonfood contact surfaces that are exposed to splash, spillage, or other food soiling shall constructed of a corrosion-resistant, nonabsorbent and smooth material. Observed food establishment using cardboard to line shelving in walk in cooler. Make sure to use material that is nonabsorbent. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.
Observed food debris and build-up in reach in units and shelving for dry storage. Make sure to increase cleaning frequency. REPEAT |