|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf Observed hand sanitizer in the mens bathroom dispenser instead of hand soap. CDI - Educated that hand soap goes in the soap dispenser, not hand sanitizer. Provided hand soap to the dispenser. |
|
17
|
0
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 (C ) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P Observed that the first reheat on the breakfast burritoes was 110F. CDI - educated that the first reheat for hot holding from a commercial package shall reach at least 135F. Reheated burrito to proper temperature. Refer to temperature chart. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(D) Maintain dry wiping cloths and sanitizing rags free of visible debris and soil; Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed dirty sanitizer wiping cloths. CDI - switched out the rags and the solution. |
|
41
|
0.50
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 During pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135F or greater water, or in running water that moves food particles to the drain. Observed ice scooper handle stored in the ice at the drink 'drive thru' station. CDI - educated to store the ice scooper out of the ice in the designated ice scooper holder. Educated importance of storing the ice scooper handle in the scooper holder. |
|
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 walkin freezer door bottom gasket torn. Advised to replace. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. Observed non food contact surfaces such as reach in freezer units and single service articles storage areas dirty with food debris. Advised to keep areas clean and free from food debris. |