|
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 a large pot on a cart blocking hand sink in kitchen area. CDI- pot and cart were removed.
6-301.11 Provide soap for handwashing at each handsink. -Pf. There was no soap present at hand sink in kitchen area. CDI- soap was provided.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. There was no paper towels present at hand sink in kitchen area. CDI- paper towels were provided. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P. Observed items in flip top cooler that were not dated. Observed container of cooked noodles with broccoli in refrigerator that was not dated. CDI- items were discarded. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Repair spray nozzle at dump sink and faucet at 3-comp sink. Both items area in bad repair. |
|
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. Clean exterior of oven, fryers, grill, refrigeration units, and shelving in kitchen area. Clean exterior of dish machine in dish room. Repeat |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Clean floors in corners and under equipment in kitchen area. Clean splash and dust from walls in kitchen area. REPEAT |