|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf.
Observed nozzle attached to hose being stored in the hand sink. -CDI- Hose was removed from the sink. (1 pt) |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf
Observed PIC start to thaw raw frozen chicken under running water that was 77F. -CDI- PIC placed chicken in the WIC to thaw correctly. (0 pts) |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.
Observed multiple wiping cloths that were soiled with food debris/residue while not being stored in a sanitizer solution. Store in wiping cloths in a properly concentrated solution to help prevent the development of bacteria. (0.5 pts) |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues.
Observed non-food contact surfaces throughout the facility soiled with food debris/residue. Increase cleaning frequency. REPEAT*** (1 pt) |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination.
Observed open employee water bottle being stored on top of microwave near prep station. -CDI- PIC immediately discarded the water bottle. (0 pts) |