|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
Yes |
No
|
No |
2-501.11 Clean-up of Vomiting and Diarrheal Event. Facility does not have a diarrheal and vomiting procedure on hand. CDI- documents were provided to establishment by inspector. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed one hand sink near front counter that did not have paper towels upon arrival. CDI- PIC provided paper towels for hand sink. REPEAT. (Half points due to improvements). |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed unsalted butter and butter cream mix stored above 41 F. PIC stated that items were placed at room temperature and hour before inspection. CDI- items were placed back into walk-in cooler and allowed to chill. Education was done on unsalted butter holding temperatures for PIC. |
|
40
|
0.50
|
Personal cleanliness |
Yes |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee preparing food without a hair restraint. CDI- employee put on hair restraint. |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
Yes |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed two boxes of single-service trays stored on the floor. CDI- boxes were placed a a storage shelf.
4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed a stack of single-service trays not inverted behind front counter. CDI- trays were inverted. |
|
55
|
0
|
Physical facilities installed, maintained & 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. Clean splash from walls behind prep stations in kitchen areas. Clean dust from ceiling tiles in kitchen area. |