|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 - Using a Handwashing Sink: Maintain access to handsinks. Handsinks may only be used for handwashing. Pf Observed rack in front of hand sink. CDI-PIC removed rack. Be sure to maintain access to hand sinks. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 - Good Repair and Proper Adjustment: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted. Observed knobs were missing on cabinets below and above where the hand wash station is located. REPLACE. REPEAT. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-602.13 - Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils: Non-food contact surfaces of equipment shall be cleaned at frequency to prevent accumulation of soil residue. Observed left RIF gasket with microbial growth around it. Observed shelf below prep table with debris accumulation. KEEP CLEAN. REPEAT. |
|
51
|
2
|
Plumbing installed; proper backflow devices |
No |
Yes
|
No |
5-205.15 - System Maintained in Good Repair: Maintain a plumbing system in good repair. Observed knob at 3 compartment sink leaking. Be sure to maintain plumbing in good repair. REPLACE OR REPAIR. REPEAT. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 - Repairing: Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed a crack in the floor by the back door of the kitchen. Observed a crack in the ceiling. Observed vents with rust and dust accumulation. Be sure to keep in good repair. REPLACE OR REPAIR. REPEAT. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-403.11 - Designated Areas: Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. Observed keys, phone charger cable, and phone on prep table upon arrival. Observed a lawn chair by the back kitchen door. Be sure an area is designated for employees personal items to protect from contamination. |