|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf-Observed a bowl stored in the handsink. CDI-PIC removed bowl. |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
REPEAT.4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf-Observed leftover food debris on the fry baskets stored as clean at the 3 compartment sink. CDI-Fry baskets moved to 3 compartment sink to be rewashed. |
|
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 box of chicken on the floor in the walk in cooler. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.-Observed wet stacking of plastic and metal containers on the dish rack. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.-The storage racks throughout the facility needs cleaning. Observed build up on the racks in the walk in cooler, reach in units, and dry storage. Clean often. |