|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for hand washing .-Pf- Observed no paper towels at handsink near prep station. CDI- PIC provided paper towels at handsink. -1pt- |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. - Observed build up under ice machine, ice may come in contact with area. Needs more thorough cleaning. -1.5pts- |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P- Observed cut melon at 47F. Ambient air temperature in holding unit was 49F. CDI- PIC had melons taken to walk-in to cool and stated the temperature would be adjusted. -0pt- VR- follow up required with 10 days. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf- Observed mix fruit in front customer display that was not labeled with the ingredients. Label needs to include all the items in clam shell. -0pt- |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
Yes |
No
|
No |
4-501.11 Maintain equipment in good repair. -Observed cold holding unit for fruit up front with ambient air temperature of 49F. Recommended to turn down the the temperature and monitor ambient air temperature. -0pt- |