|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed pitcher of water containing donut labels being stored in hand sink basin near ice cream area. CDI: PIC removed pitcher from hand sink and EHS discussed hand sink limitations. REPEAT.
6-301.12 Provide paper towels or approved alternative for hand drying at each hand sink. -Pf Observed no paper towels available for hand sink near ice cream area. CDI: PIC stocked paper towels at this hand sink. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
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 couple boxes of food products stored on floor in WIF. CDI: PIC moved items off of floor to a shelf. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer bucket containing wiping cloth with less than 100 ppm quaternary ammonia sanitizer concentration. CDI: PIC instructed employee to change out sanitizer buckets. Sanitizer buckets now measures 300 ppm. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed food debris and build up inside multiple CH units and under prep tables. Observed ice build up on the inside of the WIF door. Clean more frequently. |