|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed plastic lids stored in rear handsink near three comp. CDI - Plastic lids were removed from handsink and moved to three comp sink to be washed, rinsed, and sanitized. -0 points- |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed open bag of chicken and open bag of cheese in walk in cooler with date marking. CDI - PIC voluntarily discarded food items. -1.5 points- |
|
43
|
0.50
|
Single-use and single-service articles; properly stored and used |
Yes |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed box of plastic food containers stored on floor near three comp sink. CDI - PIC moved box of plastic food containers to shelving. -0.5 points- |
|
47
|
1
|
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 black and pink buildup along gaskets of ice machine. Recommend higher frequency of cleaning. Observed food build up and residues on surfaces in food prep area and along shelving. Recommend higher frequency of cleaning. -REPEAT- -1 point- |
|
52
|
0.50
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed both dumpsters with top lids and sliding doors open. Recommend closing doors to prevent insect or rodent infestation. -0 .5points- |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-501.114 Maintaining Premises, Unnecessary Items and Litter - C Observed empty drink cans, plastic, and parts of spray bottles discarded in can wash. Recommend higher frequency of cleaning and disposal of garbage in appropriate areas. -REPEAT- -1 point- |