|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed glassware stored in handsink behind bar. CDI - PIC removed glassware.
6-301.11 Provide soap for handwashing at each handsink. -Pf Observed hand sink in food prep area without soap. CDI - PIC provided hand soap.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed hand sink without paper towels near three compartment sink. CDI - PIC provided paper towels. -REPEAT- -1 point- |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled spray bottles of unknown substance. PIC identified contents to be sanitizer. CDI - PIC labeled spray bottle. -0 points- |
|
43
|
0.50
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed box of food containers stored on floor in dry storage area. -0.5 points- |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
Yes |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no DDBSA test strips in establishment for sanitizer used at three compartment sink. A verification is scheduled for 4/30/2021 to determine if establishment is in compliance. -0.5 points- |
|
51
|
0
|
Toilet facilities: properly constructed, supplied and cleaned |
No |
No
|
No |
6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed hand sinks in food prep area and near three compartment sink with build up of food residues and soil. Recommend higher frequency and more thorough cleaning. -0 points- |