|
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 employee fill personal drinking cup with water from hand sink in prep area. CDI - Proper use of handsinks was discussed with PIC. -1 point- |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed PIC fill three compartment sink with sanitizer that had a concentration of approximately 50ppm. CDI - PIC added sanitizer until concentration reached 200ppm. Recommend using sanitizer test strips to monitor sanitizer concentrations. -0 points- |
|
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 spray bottle filled with unknown substance. PIC identified contents as sanitizer. CDI - PIC was instructed to label sanitizer with name of contents. -1 point- |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed ground beef, tightly wrapped in plastic, cooling in walk in cooler. CDI - Plastic wrap was removed to allow for rapid cooling to 41F or less. -0 points- |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed box of paper towels stored on floor. -0 points- |
|
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 residues and debris on shelving used to store equipment near three compartment sink. Recommend higher frequency and more thorough cleaning. -0.5 points- |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed equipment stored on shelving in rear of establishment with heavy food residues and splash. PIC stated that items are not used or needed for food service. Recommend removing from establishment. -0.5 points- |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone on top of box of straws used in customer drinks. Recommend designating an area for the storage of employee drinks away from equipment, food, and utensils. -0 points- |