|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no towels at hand sink next to prep sink and towel dispenser was jammed at the other hand sink. CDI (corrected during inspection) Dispenser unjammed and paper towels put at other hand sink next to prpe sink that has no dispenser. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate the different types of raw animal foods. -P Observed raw chicken over raw fish in 2 door refrigerator. CDI by moving chicken to bottom shelf and a food storage guide handout was provided. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed covered containers of white rice and seafood rice stacked in the 2 door refrigerator. Rice was cooked before they opened at 11. CDI Seafood rice was uncovered and separated into 2 shallow metal pans, stirred and returned to the refrigerator. White rice was uncovered and stirred. Temperature and times were taken and was not cooling at .54 degrees per minute. Cooling handout provided. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sanitizer over 200 ppm in spray bottle. CDI by diluting. Proper method shown for making sanitizer.
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled cleaner. CDI by labeling. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed forks and straws in customer area stored improperly. Straws are not in paper or dispenser and forks are stored with the handles down. Also raise bottom dry storage shelf 6 inches off floor so you can clean under shelf. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment-Equipment - C Ensure leg on 2 door refrigerator is attached. |
|
51
|
0
|
Toilet facilities: properly constructed, supplied and cleaned |
No |
No
|
No |
6-501.19 Closing Toilet Room Doors - C Provide self-closer on restroom door.
5-501.17 Provide a covered waste bin in female restrooms. Provide covered waste bin in restroom. You may have two bins, one should be covered. |