|
10
|
1
|
Handwashing sinks supplied & accessible |
No |
No
|
No |
5-202.12 Provide at least 100F water at handsinks. Observed hot water at front hand sink only reaching 84F. |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed whisk being stored in a container of water that was less then 135F. CDI EHS educated PIC and utensils was removed from the water. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-903.11(B)(2) Clean equipment and utensils shall be stored covered or inverted. Observed metal bowls and utensils stored uncovered and not inverted on the top shelf of the clean dish shelf. CDI PIC corrected storage. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
Yes
|
No |
4-101.11 (A) Food contact surfaces shall be made of safe materials. - P Observed facility using a trash bag inside the large bin for flour. CDI EHS educated PIC and he voluntarily discarded the flour and removed the trash bag. REPEAT |
|
49
|
0
|
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 black colored building up on WIC door gasket. Also observed floor, walls, and ceiling of the WIC with buildup and food debris. |