|
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 soiled dishware in the handsink. CDI- PIC moved items. EHS instructed PIC to wash, rinse, and sanitize the handsink. |
|
34
|
0.50
|
Thermometers provided and accurate |
Yes |
No
|
No |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf- Observed no thin probe thermometer during the inspection. CDI- PIC had an employee bring a thin probe thermometer to the facility before EHS left. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
Yes |
3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf- Observed baked brownies and raspberry streusel without proper location of business and ingredients. A VR will occur no later then 5/5/17 to ensure labeling is corrected. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
Yes |
No
|
No |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf- Observed not Cl test kit during the inspection. CDI- PIC had an employee bring Cl test strips to the facility before the EHS left. |
|
47
|
0
|
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 minor food residue build up on handles of equipment. Clean as often as needed to reduce and prevent build up. |