|
8
|
2
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
No |
5-205.11(B) Handwashing sinks shall only be used for handwashing. -PF Observed food being dumped in the back handsink. CDI - cleaned out sink and educated to only wash hands at handsink. Do not dump food down handsink.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf REPEAT VIOLATION. Observed no papertowels at the handsink in middle of main kitchen. CDI - provided papertowels to handsink. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations. -P Observed no quat in the facility, thus there is no sanitizer at the 3 compartment sink. The dish machine is currently running at 50 ppm chlorine sanitizer solution. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.16 Provide waste bins in required areas including at handwash sinks. Observed nmo trash can at the handsink to the far back corner of main kitchen. Advised to provie trashcans to all handsinks. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be cleaned as often as necessary to keep them clean; Caution should be used to minimize food exposure. REPEAT VIOLATION. Observed floors in need of cleaning in some areas of kitchen. Observed that the large fan attachments in the main kitchen have dust build up. Advised to keep physical facilities clean. |