|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
Yes |
No
|
No |
2-401.11 Eating, Drinking, or Using Tobacco - C -- Observed one employee beverage improperly stored on stock shelf. Employee beverages are allowed if stored in closed containers that are handled to prevent contamination of the container; exposed food; and clean equipment, utensils, and linens; unwrapped single-service and single-use articles. The employee beverage was voluntarily discarded to correct the violation. 0 PTS |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P -- When asked, employee stated that the blenders and shakers are in use for more than 4 hours without being cleaned and sanitized (rinsed after every use and then cleaned and sanitized at the end of the day). Utensils shall be cleaned throughout the day at least every four hours if used with TCS (time/temperature control for safety) food. All containers were sent to the dish area to be cleaned and sanitized. PIC stated that the blenders and shaker are cleaned and sanitized every four hours, so I spoke with management about making sure all employees know to clean and sanitize these items at least every four hours. 0 PTS |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
Yes |
4-302.13 Temperature Measuring Devices, Manual and Mechanical Warewashing - Pf -- There is no maximum registering thermometer available to measure dish machine sanitizing temperatures (dish temp not working). In hot water mechanical warewashing operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature. I will return within 10 days for compliance. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C -- Wipe down countertops and inside the reach in bottoms and shelving throughout where spills are present. Clean splash on and around blenders and dust build up on the black floor fan. Nonfood contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. REPEAT |