|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
REPEAT
6-301.14 Post a handwash sign at each handsink. Observed no signs posted at hand washing sinks. (signs given to owner by REHS) |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
REPEAT
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf
Observed large container of raw chicken that had just went through preparation (breading / coating mix) and placed back into large container (covered) placed into walk-in cooler for cooling; product measured at 50 F, chicken portioned into swallow pans and left uncovered or vented to allow air flow across product.
(POINTS NOT INCREASED DUE TO IMPROVEMENT) |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11 (C ) 4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed non-FCS of equipment with build up in need of cleaning (surfaces of cooking equipment throughout). |
|
52
|
1
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
REPEAT
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed doors / lids open to dumpster container. Observed doors opened on dumpster.
5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed large amounts of debris collected on ground behind dumpster area in need of removal. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed cleaning issues to PHYSICAL FACILITIES. (Observed flooring inside walk-in cooler / behind cooking equipment in need of general cleaning). |