|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed hot box equipment blocking access to hand sink in kitchen area. CDI - Hot box was moved to different location so hand washing could take place. Recommend maintaining full access to handsinks to promote as much hand washing as possible. -1 point- |
|
35
|
1
|
Food properly labeled: original container |
No |
Yes
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed unlabeled squeeze bottles of oil and honey under prep counter in kitchen area. -REPEAT- -1 point- |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
Yes |
No
|
No |
4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed a rubber spatula with chips, pits, and missing rubber hanging on drying rack. CDI - PIC stated a new spatula would be purchased and spatula was removed. -0 points- |