|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf
Observed a hand sink being used as a prep sink. CDI-The manager stated that the sink is ment as a prep sink and that the soap and paper towels will be removed. The facility has another hand sink in the facility for use. Do not use the prep sink as a hand washing sink. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate the different types of raw animal foods. -P
Observed raw chicken stored above the raw pork in the tall reach in cooler. CDI-The chicken was moved to the bottom shelf. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
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
Observed a container of shrimp made 4/5. This is past the time/temperature date marking requirements. CDI-The product was properly discarded. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
Yes |
No
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry.
Observed the back door open. CDI-The door was closed. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.
Observed carrots and cucumbers being stored on the ground in the walk in cooler. CDI-The product was placed onto the shelves. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.
Observed several wet wiping cloths on the prep counters. CDI-The cloths were removed.
*If cloths are going to be used wet, they must be stored in a sanitizer container when not in use. If the cloths are going to be kept dry, they can be stored on the prep counters as long as they are kept clean.* |