|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
General Comment:
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Employee cleaning fryers observed storing equipment inside handsink. CDI: equipment removed. |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
Yes |
Repeat:
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Lemon wedger, dicer, potato slicer, metal pans, ladle, and tongs all stored as clean with food debris remaining. CDI: all items were removed and stored at dish area for recleaning.
Return visit needed by 4-5-18 for risk control plan. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
No |
Repeat:
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. Steak butter inside prep cooler with expired 7 day date of 3/9; caramelized onions and cream of mushroom soup dated 3/17; goat creme and kielbasa sausage dated 3/19 inside walk-in cooler with expired 7 day dates. CDI: products out of date were discarded. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
General Comment:
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Metal pans and plastic containers stored wet on dish shelf. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
General Comment:
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Boxes of single service cups stored on the floor in hallway and dry storage room. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
Repeat: 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Worn and gouged cutting boards observed stored on shelf below prep table.
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Chest freezer in use inside kitchen at cook area. |