|
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 an employee washing a thermometer in a handsink. Ensure all employees know handsinks can be used for nothing other than handwashing. CDI- Employee instructed not to use handsink to wash thermometer. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a spray bottle that is used to hold sanitizer with no label. CDI- Bottle labeled. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed lettuce at 48F in the prep top cooler that had been placed there this morning. Ensure items are properly cooled and at 41F or below before placing in the prep top cooler. These units are designed to hold temperatures and will not propery cool TCS foods. CDI- Lettuce moved to walk in cooler. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
- |
|
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 dust beginning to accumulate on the dry storage racks. The white shelves by the cash register area are also in need of cleaning. |