|
8
|
1
|
Handwashing sinks, supplied and accessible |
No |
No
|
Yes |
5-202.12 Provide at least 100F water at handsinks. -Pf Hot water temperature at hand sink near grill peaked at 70 F. VR- facility has up to ten days to increase hot water at hand sink. |
|
13
|
1.50
|
Food separated and protected |
No |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw beef stored above an open container of pickles in walk-in cooler. Also, observed raw salmon and tuna stored above Ready-to-Eat ham in refrigerator. CDI- All items were reversed. |
|
37
|
2
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-306.11 Food Display-Preventing Contamination by Consumers - P Observed an open container of yogurt stored in a section of the serving line were no sneeze guard or lid was present. Serving line is not continuously monitored by employees. CDI- yogurt was discarded. |
|
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. Repair damaged areas of walls near dish machine. |