|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap present at the front corner handsink. PIC stated that it is not used by staff. Even though the sink is not used, it is permitted as a handsink and must be supplied as such. A supply of soap must be available for staff to wash their hands all times.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed paper towels missing from the prep area handsink. CDI by employee provsion of both soap and papertowels to both handsinks in the prep area. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed a container of a type of slaw dated with a 3/4/17 sticker. PIC stated that it was actually made last night and the date sticker was never removed from the prior batch. EHS allowed PIC to redate item. Ensure that date marking stickers are removed during the required wash/rinse/sanitize process after each item is used, and that proper dates are recorded when the items are placed into storage. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a spray can of baking oil stored on the floor near the tomato wedger. EHS placed item on a nearby table. Ensure no food items are left on the floor at any time. |
|
42
|
1
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked metal pans in the dish area. Items must be allowed to air dry before stacking.
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. |
|
45
|
2
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed numerous prep reach in units with split/damaged gaskets. Observed a prep cooler not functioning. Food Items had already been removed from the unit. |
|
47
|
1
|
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 gaskets in facility in need of cleaning. |