|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf) Hand sinks shall be accessible at all times. Trash can and cup caddy were in this area and completely blocking hand sink, and were difficult to move to gain access to hand sink. Recommend relocating and/or having smaller trash can in this area. CDI by moving. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (P) - Food contact surfaces that come into contact with TCS (time/temp control for safety) foods shall be cleaned every 4 hours, followed by a sanitizing step. Sanitizing alone is not an appropriate substitute for the wash, rinse, and sanitize procedure. Per discussion with employee, espresso wand is wiped frequently, but unsure if it is being disassembled and cleaned at least every 4 hrs. Employee stated that she does this during her shift, but unsure if this was done on a reqular basis. CDI by education. PIc should ensure to train employees on this. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.16 Storage Areas, Rooms and Receptacles, Capacity and Availability (C) Trashcan should be located at each hand sink that uses paper towels. Noted trashcan missing from rear hand sink. Make sure to keep one located conveniently here. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Cleaning, Frequency and Restrictions-C- Physical facilities shall be cleaned as often as necessary to keep them clean. Noted minor cleaning at floor/wall junction under counters in hard to reach areas. |