|
10
|
1
|
Handwashing sinks supplied & accessible |
No |
Yes
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf - REPEAT - Observed handsink by biscuit station missing soap at time of inspection. CDI - PIC provided soap. NOTE: EHS elected to keep point deduction the same due to different code violation. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed clean dishes stacked wet. Allow dishes to air dry after cleaning and sanitizing before stacking. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. - Observed leaking faucet at three compartment sink. Requires repair.
4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. - Observed cardboard boxes along shelving used to store boxes of food in walk in cooler (far left). Cardboard is absorbent and is not smooth and easily cleanable. Remove cardboard. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. - Buildup observed in bottom of reach in freezer, bottom of reach in cooler under new sandwich prep station, in between fryers, and along shelving near fryers. Increase cleaning frequency to prevent buildup. |