|
37
|
1
|
Food properly labeled: original container |
Yes |
Yes
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. - REPEAT - Observed multiple unlabeled working containers of spices and condiments. - CDI - PIC labeled all containers lacking labels. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
Yes |
4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. - Pf - Observed hot water at 3 compartment sink only reach 105F. Detergent manufacturer label does not indicate a specific water temperature requirement; it only states “hot water” should be used. Therefore, 110F water required at 3 compartment sink. - VR - Verification required within 10 days to ensure 3 compartment sink can maintain 110F. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. - REPEAT - Observed baseboards peeling off from wall. Attach baseboards to walls. - NOTE: Significant repairs noted throughout facility. Ongoing repairs still occurring. PIC stated baseboards will be reattached once repairs are completed. Point deduction reduced to half.
6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. - Observed excess equipment and construction materials lining hallway in back and blocking part of dining room area. Ensure all excess equipment and construction materials are removed in a timely manner. |