|
10
|
2
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
REPEAT.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf
Observed no paper towels at first hand sink.
CDI- Paper towels moved nearby. (-2) |
|
22
|
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 one container of tomato based sauce at front of RIC at 44F. All other TCS foods below 41F. No point taken for single item.
CDI- Sauce relocated to freezer for rapid cooling. (-0) |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf
Observed one fryer basket with deteriorated wire, no longer safe to use. EHS advises replacing. (-0.5)
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.
Observed one cutting board with severe scoring, no longer cleanable.
CDI- PIC removes board from service. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture.
Observed unsealed wood panels behind prep tops in need of sealant or replacing with a material that is smooth, cleanable, and not absorbent. (-0) |