|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.14 Post a handwash sign at each handsink.
Observed no handwashing sign posted at the handsink located at entrance into the kitchen.
CDI: EHS provided PIC with handwashing signs. |
|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings.
Observed a couple large hotel pans full of fried chicken drumsticks and wings, uncovered and stored inside the standing reach-in cooler. Date labels showed they were not prepared today.
CDI: Food employee covered pans with lids to prevent contamination.
REPEAT VIOLATION. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted.
Observed a few pans wet-stacked and stored on the clean dish rack.
Ensure all pans are completely air-dried before stacking together. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
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 interior surfaces of the microwave soiled with food residue.
Increase cleaning frequency.
REPEAT VIOLATION. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Provide required lighting intensity.
Observed one missing lightbulb in the hood system.
Replace missing lightbulb.
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions.
Observed multiple employee jackets stored commingled with dry food containers and boxes of single-serve articles on dry storage rack.
Ensure employee's possessions are stored separately from consumer food/single-serve articles/chemicals/etc.
6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination.
Observed employee's lunch stored commingled with consumer food inside the lowboy cooler of the make table.
CDI: PIC moved employee's lunch into bottom shelf inside the WIC to prevent contamination. |