|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-202.12 Provide at least 100F water at handsinks.-Pf Observed the handsinks closest to the office reaching a maximum of only 65F. Observed the handsink near the electrical panel in the dishroom with faucets not working and providing only a dribble of water. CDI a work order has been placed for repair. Today is the last operating day for a month. Advised to repair prior to re-opening. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed items upstairs in SoVi to go in the hot holding unit below 135F, including: pasta, peas and carrots (see temperature observations chart). |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed one damaged can stored on the in use can storage rack. CDI by moving to the damaged item storage area. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees wearing bracelets while preparing food. |
|
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. Clean the shelving inside the produce cooler. Remove the stickers/sticker residue from the topsof the food container lids stored as clean. Clean inside the milk dispenser. Clean inside the cabinet under the pepsi soda dispenser. |
|
53
|
0
|
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 water damaged ceiling tiles in the dishmachine room. |