|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Hand Drying Provision - No disposable towels were available at the kitchen hand sink and the restroom hand sink. Disposable towels or a hand drying provision shall be available at all hand sinks. CDI: Disposable towels added to both. |
|
35
|
1
|
Approved thawing methods used |
Yes |
Yes
|
No |
3-501.13 Thawing - TCS foods shall be thawed under refrigeration or under running water at 70F or below. Raw shrimp thawing at 3-comp sink and raw hamburger thawing on top of deep freezer at ambient temperatures. CDI - items moved to reach-in to continue thawing. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Controlling Pests - Facility shall be free of pests and pest harborage areas. Observed flies in kitchen. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
Yes
|
No |
3-305.14 Food Preparation - Unpackaged food shall be protected from environmental sources of contamination during prep. Shrimp thawing at 3-comp sink drainboard next to bucket of sanitizer and next to handsink. Install a splash guard next to handsink if the right side basin is for clean dishes, and also if it is used to thaw foods here. Thaw foods away from contamination sources. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Good Repair and Proper Adjustment - Equipment - Equipment shall be kept in good repair. Right reach-in cooler has a torn door seal at the top.
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. New whirlpool deep freezer is not ANSI-certified. Oven is not ANSI-certified. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-602.13 Nonfood Contact Surfaces - Keep nonfood surfaces clean. Cleaning needed on shelf above 3-comp sink and handsink. Clean the backs of cooking equipment. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
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. Cover or remove the uneven wood slats on the wall next to the cooking line and behind the oven.
6-501.12 Cleaning, Frequency and Restrictions - Keep physical facilities clean. Cleaning needed on pipes behind cooking equipment, as well as walls and ceilings throughout.
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods - Keep physical facilities in good repair. Repair floor next to hot hold case. |