|
8
|
2
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed dry cloths being stored in hand washing sink near hot holding areas. Recommend maintaining access to hand sinks to promote as much hand washing as possible. CDI - Items were removed by regulator. -REPEAT- -2 points- |
|
37
|
0
|
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 large plastic tub of spices stored uncovered in dry storage area. Food must be protected from splash, dust, and sources of contamination. CDI - PIC discarded item. -0 points- |
|
41
|
0.50
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed handles of scooping utensils making contact with sugar and rice in dry storage area. CDI - PIC repositioned scoops so that handles no longer made contact with food items. -0.5 points- |
|
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. Observed sliding door open on dumpster. Recommend keeping sliding doors and lids closed when not in use to prevent rodent or insect infestation. -0 points- |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee jacket hanging from utensil drying rack near clean equipment and utensils and employee phone stored on food prep table. Recommend designating an area for the storage of employee possessions that will not contaminate equipment, utensils, or food. -0.5 points- |