|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed items blocking access to hand sink and food debris accumulation in basin of hand sink in back of house at 3 part sink. CDI - PIC removed items blocking sink and cleaned debris from basin. Do not store items in front of hand sinks. Do not use hand sinks as dump sinks or for other purposes. Hand sinks can only be used for washing hands and must be accessible for use. REPEAT
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels at front line hand sink. CDI - towels replaced. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed pan of deli ham and pan of deli turkey with no date marking present. CDI - PIC labeled. Ensure all prepared ready to eat TCS foods which are kept longer than 24 hours are properly date marked. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Spray bottle of blue chemical hanging in back of house with no identification present. CDI - PIC labeled. Ensure all working containers of chemicals are properly labeled as to contents. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry. Gap present between double back doors where missing portion of brush-style flashing. Repair/replace to prevent pest entry. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet soiled wiping cloths in sanitizer bucket with no solution present at prep area. Store soiled wiping cloths in sanitizer solution at the proper concentration between uses. |
|
47
|
0
|
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. Exterior surfaces of back of house equipment including dish machine, sides of hand sinks basin, etc. need cleaning. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors.
5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Dumpster side door open. Accumulated trash and debris on ground inside dumpster enclosure needs removal/cleaning. |
|
53
|
1
|
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 clean. Caution should be used to minimize food exposure. Back of house flooring under and behind equipment especially at sink/ice machine area with debris/buildup/standing water present needs cleaning. Wall mounted fixtures including towel dispenser at hand sink in same area with buildup needs cleaning. REPEAT |