|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no hand soap at one handwashing sink. Two other hand washing sinks were fully supplied. CDI - PIC replaced soap at handwashing sink. -0 points-
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed dirty knife stored in handsink. CDI - PIC removed soiled knife and was asked to use handwashing sinks for handwashing only. -0 points- |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed employee actively sanitizing food prep top surface with sanitizer at a concentration of less than 50ppm. CDI - PIC asked employee to refill sanitizer bucket with newly made sanitizer and re-sanitize food prep top surface. PIC also instructed employee on correct use of sanitizer strips. New sanitizer had a concentration of 200ppm. -0 points- |
|
37
|
1
|
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 a boxes of breaded chicken in walk in freezer stored on floor. Observed box of buttermilk stored on floor of walk in cooler. -1 point- |
|
38
|
0.50
|
Personal cleanliness |
Yes |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee working the fryer and sauce area without proper hair restraint. CDI - PIC provided employee with head covering. -0.5 points- |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking on numerous speed rack trays stored above clean utensils. Air dry equipment to prevent pooling of water. CDI - PIC moved items to dish washing area to be washed, rinsed, and sanitized. -0.5 points- |
|
47
|
0
|
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 external surfaces of ice machine and ice machine filter with build up of dust and food residue. Recommend higher frequency of cleaning. -0 points- |