|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed two containers stored in the hand wash sink. CDI-The containers were removed and the employees were instructed not stored containers in the hand wash sink. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed food buildup on the metal containers stored on the clean storage rack. CDI-The pans were brought back to the dish machine for re washing. More thorough cleaning is needed. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed no time written for the sushi rice that is kept on TPHC. CDI-The employee properly back timed the rice. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed two portions of chicken stored on the floor in the walk in freezer. CDI-The chicken was placed onto the shelving units. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans stacked wet on the clean equipment rack. Ensure equipment is fully air dried prior to stacking.
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed cleaned lids stored in a plastic container that contained food buildup on the bottom. CDI-The whole container was brought back to dish machine for cleaning. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed one burned out light bulb in the mens restroom. Have replaced.
*No Points taken. This item is on the non-compliant list of the transitional permit. The transitional permit expires 5/17/2017.** |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on the racks in the reach in coolers at the prep line, the hood vents, the ceiling of the front line microwave, and on the floors in the walk in freezer. Needs cleaning. |