|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employees making various baked goods in the kitchen but not changing gloves when changing tasks. One employee was handling a soiled rag with gloves on and another left the kitchen to help bring in a delivery from outside and did not change gloves when back in kitchen. Advised PIC and he educated his staff and required a glove change. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Sanitizer in 3 compartment sink and in buckets was at 10ppm Chlorine. Corrected by adding bleach and increasing to 200ppm Chlorine. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
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 box of walnuts on the floor. Move to shelving. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. One reachin cooler at coffee area is not functional and is being used for storage. Repair or remove. |
|
48
|
1
|
Hot and cold water available; adequate pressure |
Yes |
No
|
No |
5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Observed no hot water upon entry into facility. Breaker was flipped and hot water was provided. |