|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
(general comment)
6-301.14 Post a handwash sign at each handsink. Observed no signs posted at hand washing sink. EHS provided signs.
5-205.11 Maintain access to handsinks. Observed handsink needed at front counter for staff to properly hand wash. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed numerous container stored clean with food debris / tape / tape residue stuck to surfaces. CDI containers placed into dirty dish pit. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
l3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed sausage patties stored under heat lamp measuring 122-133F; sausage patties reheated to 165 and kept in steam well. |
|
23
|
0
|
Consumer advisory provided for raw or undercooked foods |
Yes |
No
|
No |
(general comment)
3-603.11 3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed consumer advisory for eggs cooked to order not complete. VR to ensure proper advisory is in place. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several containers / cups stacked wet in kitchen area. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed non-FCS of equipment with buildup in need of cleaning. (surfcaces of cooking equipment throughout, shelving, equipment ) |