|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed a scrub brush and a wet wiping cloth stored in the hand sink nearest the fry hot hold station. CDI by relocating items. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed one tray of raw shell eggs stored over pre cooked egg patties and cut lettuce in a glass reach in cooler. CDI by rearranging storage. |
|
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 several soda nozzles on the soda machines with visible debris on the inner components. CDI- nozzles set aside for recleaning. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed one sanitizer bucket stored on the floor.
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed 5 wet wiping cloths stored on counter tops while not in use. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed an ice scoop handle stored in an ice bin near the drive through window. |
|
43
|
1
|
Single-use and single-service articles; properly stored and used |
No |
Yes
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed paper towel rolls stored on the floor in the chemical storage room and single use items such as napkins and to-go containers stored on the floor near the dry storage area of the kitchen. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and non absorbent. Observed wet wiping cloths being used to stabilize a cutting board that was being used to make biscuits on. The biscuit dough was directly contacting the wet wiping cloths during the biscuit making process.
4-501.11 Maintain equipment in good repair. Observed a minor tear in the walk in cooler door gasket and two torn gaskets on a under counter reach in cooler where biscuits are prepared. |
|
51
|
0
|
Toilet facilities: properly constructed, supplied and cleaned |
No |
No
|
No |
5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste receptacle in the women's restroom. |
|
52
|
0.50
|
Garbage and refuse properly disposed; facilities maintained |
No |
Yes
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed both dumpster lids propped open while not in use. |