|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand washing sink closest to three compartment sink. Establishment was using napkins to dry hands at handwashing sink closest to cook line. CDI - PIC purchased paper towels from nearby establishment during inspection. -0 points- |
|
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 Observed PIC hand mix chlorine at three compartment sink to sanitize equipment and utensils. Chlorine sanitizer concentration was in excess of 200ppm. CDI - PIC was advised to drain sink and fill with sanitizer with a concentration between 50ppm and 200ppm. PIC was instructed on how to properly mix sanitizer to achieve correct concentration. -1.5 points- |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed containers of oil, flour, ketchup, and sugar stored on floor. -REPEAT- -1 point- |
|
43
|
0.50
|
Single-use and single-service articles; properly stored and used |
No |
Yes
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed large box of napkins stored on floor next to reach in cooler. -REPEAT- -0.5 points- |
|
47
|
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 heavy debris and residues on and around fryers, in the bottom of reach in coolers, and on shelving throughout. Recommend higher frequency and more thorough cleaning. -0.5 points- |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed build up of debris and soil under shelving, walk in coolers, and under fryers. Recommend higher frequency and more thorough cleaning. -0.5 points- |