|
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 Metal pan inside handwashing sink and large plastic container on top of metal pan in handwashing sink in the seafood preparation room. CDI- employee removed from handsink. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination. -P Large bottle of hand sanitizer and spray bottle of cleaner stored on the table on the meat side of facility. CDI- PIC corrected storage |
|
35
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Some labeling on the bulk plastic containers of spices faded. CDI- employee re-wrote all labeling on the containers. (0pts) |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floor damage at entry areas of the both the walk in cooler and walk in freezer. Repair is needed. repeat; improvement of damaged floors and walls noted.
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. Some dust on the vent in the cold prep room. Cleaning is needed. |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
Yes |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Closed employee beverages stored co-mingled in the preparation areas. Provide and use designated storage areas. |