|
8
|
1
|
Handwashing sinks, supplied and accessible |
No |
Yes
|
Yes |
5-202.12 Provide at least 100F water at handsinks. -Pf Observed both restroom handsinks failing to reach 100F. EHS will return by 4/10/17 to verify 100F hot water at these handsinks.
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed ice dumped in the front kitchen area handsink. Handsinks may not be used as a dump sink. Handsinks have a sole purpose, which is the washing of hands. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple metal pans wet stacked at time of inspection. |
|
47
|
0.50
|
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 plastic pan with sticker debris/paper residue on the exterior. Debris must be removed during the wash/rinse/sanitize process. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed hole in the wall past the rear area freezers/upright coolers. Observed slight damage to fixtures in the kitchen area where paint is being peeled/damaged by utensils |