|
8
|
1
|
Handwashing sinks, supplied and accessible |
No |
Yes
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed brooms and cleaning implemments propped in front of back area hand sink blocking access. CDI - PIC relocated. Do not block access to hand sinks. Hand sinks must be accessible for use at all times. REPEAT |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - PBack of house sink set up and in use with quat concentration less than 50 ppm. CDI - PIC corrected to 200 ppm quat.
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Organic buildup in tea urn nozzle. Clean frequently to prevent buildup.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed dried multi-day organic buildup on back of blade area of slicer. CDI - PIC cleaned. REPEAT |
|
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 blanched fries sitting out at room temperature with no timing present. CDI - PIC applied timing. When using TPHC follow written procedures and ensure timing is present. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed dented can of pizza sauce not segregated from other in-use inventory on dry storage shelf. CDI - PIC discarded. Esure dented cans are discarded or are marked and separated from regular inventory until returned for credit |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-502.11(A) Maintain utensils in good repair. Multiple plastic food containers observed with cracked, broken areas. Replace. |
|
47
|
0.50
|
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. Organic buildup on non food surfacess of french fry cutter and slicer. Clean frequently to preven buildup. REPEAT |