|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
No |
REPEAT: 1 pt.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed np paper towels at kitchen handsink. Observed paper towel dispenser missing from wall. CDI: paper towels restocked. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
General Comment: 0 pts.
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed no sanitizer available. CDI: quat sanitizer made available at 3-comp sink at 200ppm. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
REPEAT: 1.5 pts.
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed pico in top of cold well at 53F. CDI: discarded and replaced with pico from walk-in cooler at 41F. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
No |
REPEAT: 3 pts.
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P. Observed hot dogs in walk-in cooler that were opened without a date. Hot dogs last more than 24 hours. CDI: hot dogs properly dated to reflect open date. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
General Comment: 0 pts.
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed at coffee creamer, coffee station, and drink station. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
General Comment: 0 pts.
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. Observed cleaning needed on the floor at back area of stock room. |