|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use -Pf- Observed rags and mop head resting in the basin of the hand sink in the rear of the facility. Ensure that the hand sinks are maintained accessible for hand washing at all times. -CDI- PIC moved mop head and rags.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- Observed paper towel dispenser at the hand sink in the back of the facility not functioning. Food employee stated that the batteries inside the paper towel dispenser are dead. Ensure that paper towel dispenser batteries are replaced. -CDI- Food employee placed a role of paper towels out for the hand sink. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed packaged buns stored directly on the floor ensure that all food is kept at least 6 inches off of the floor. -CDI- Buns placed onto shelving. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed lowboy behind the counter with food debris and residue on the inside. Ensure that non-food contact surfaces are cleaned and maintained as clean. |