|
10
|
2
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed PIC making sanitizer bucket in the handsink. CDI-EHS instructed PIC to use 3-compartment sink to make all sanitizer buckets.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed hand sink in back area next to 3-compartment sink without any means for hand drying. CDI-PIC provided towels. REPEAT. |
|
41
|
1
|
Wiping cloths: properly used & stored |
Yes |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wiping cloths being stored on counter at the beginning of inspection. Sanitizer was tested and observed to be over 400ppm. Recommended manufacturer concentration between 200-400ppm. CDI- New sanitizer was made. EHS instructed PIC to keep all in use wiping cloths in that sanitizer. REPEAT. |
|
45
|
1
|
Single-use & single-service articles: properly stored & used |
No |
Yes
|
No |
4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed drink cups being stored on the floor in back area. Single service items in the front being stored on rolling shelves not six inches above the ground. REPEAT. |
|
53
|
0
|
Toilet facilities: properly constructed, supplied & cleaned |
No |
No
|
No |
6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed toilet room in need of cleaning. |
|
54
|
1
|
Garbage & refuse properly disposed; facilities maintained |
No |
Yes
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed one dumpster missing top lids. The second dumpster doors were ajar. Lids need to be replaced and doors need to be kept shut. REPEAT. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee food being stored around the hand sink and on prep table surfaces throughout back prep area. Designate employee food area. |