|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
Yes |
No
|
No |
2-501.11 Clean-up of Vomiting and Diarrheal Event Observed no written procedures for clean up of vomit/diarrheal events. A written procedure was given to and reviewed with PIC. Post written procedures in establishment. -0 points- |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed two sanitizer buckets stored on floor. -0.5 points- |
|
43
|
0.50
|
In-use utensils: properly stored |
Yes |
Yes
|
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 utensils held in container of water with a temperature of 103F. CDI - Employee reheated container of water to 177F. -REPEAT- -0.5 points- |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed reach in coolers at rear of kitchen with torn gaskets. Replace gaskets. -REPEAT- -1 point- |
|
49
|
0.50
|
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. Observed shelving used to hold condiments in kitchen with a build up of dust food residues, and debris. Recommend higher frequency and more thorough cleaning. -0.5 points- |