|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.14 Post a handwash sign at each handsink. Observed no handwashing signage in male restroom. CDI - Handwashing signage was provided to PIC to post in restroom.
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed bread stored in front of handwashing sink in kitchen. Bread was blocking paper towels and soap. Observed handwashing being used to store hot water and cleaning cloths. CDI - Bread was moved and stored in alternative location. Sink was drained and towel was removed. -1 point- |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cut lettuce and cheese in reach in cooler at temperatures between 45F and 49F. Cooler door was left open resulting in increased temperatures. CDI - Lettuce and cheese were moved to walk in cooler to rapidly cool to 41F or less. -0 points- |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed begin and end times stating a 9 hour hold for cut lettuce. PIC stated that all foods are to be discarded after four hours. CDI - New begin and end times were printed for items being held on TPHC. -1 point- |
|
38
|
0.50
|
Personal cleanliness |
Yes |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees preparing food while wearing bracelts and watches.
2-302.11 (B) Unless wearing intact gloves in good repair, a Food Employee may not wear fingernail polish or artificial fingernails when working with exposed food. - Pf Observed employees with long polished fingernails preparing food without wearing gloves. CDI - PIC instructed employees to wear gloves while preparing food.
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees preparing food while not wearing hair restraints. -0.5 points- |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed box of napkins and box of food containers stored on floor in storage area. -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 keys and employee phones stored on prep surfaces. Designate an area for the storage of employee possession away from equipment, customer food, and utensils. -0.5 points- |