|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf
Observed missing paper towels at the hand washing sink in the back room. CDI-Paper towels were brought out. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P
Observed that the blenders are only being washed, rinsed, and sanitized at the end of the night. CDI-Explained that in-use equipment must be washed, rinsed and sanitized every 4 hours. The blenders were brought back to the 3-compartment sink for proper cleaning. |
|
37
|
0
|
Contamination prevented during food preparation, storage and 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 an uncovered container of Crisco. CDI-The employee stated they are no longer using the product in their smoothies. The product was discarded. |
|
41
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain.
Observed scoop handles being stored in the powder product. CDI-The handles were rearranged where they are not touching the product. |