|
8
|
2
|
Hands clean & properly washed |
No |
No
|
Yes |
2-301.15 Where to Wash (Pf) hand washing sinks in restaurant are not working properly or are inaccessible which prevents workers from washing hands at necessary times during food production |
|
10
|
1
|
Handwashing sinks supplied & accessible |
No |
No
|
Yes |
5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf) front hand sink constantly leaks water. has metal can and rubber glove in sink. other sinks work but have items such as bucket lids in them. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
Yes |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (Pf) multiple raw meats being handled in kitchen but no sanitizer being used. to clean surfaces |
|
23
|
1.50
|
Proper date marking & disposition |
No |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf
No observed dates on foods in cooler, despite being advised of this practice in the past, will follow up |
|
28
|
1
|
Toxic substances properly identified stored & used |
No |
No
|
Yes |
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P air freshener on bottom of food counter dish detergent bottle on meat sink
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf bottle of detergent in spray bottle not labeled |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.12 Food Storage, Prohibited Areas (C)
3-305.12 Food may not be stored in locker rooms, toilet rooms, dressing rooms, garbage rooms, mechanical rooms, under sewer lines that are not shielded to intercept potential drips, under leaking water lines, under open stairwells, or under other sources of contamination.
3-305.11 Food Storage - Preventing Contamination from the Premises (C) multiple food items stored in Walmart style grocery bags, bags are not food safe |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. hand wash sink has continuous leak and should be repaired, observed large bus bin in WIC full of water appears to be dripping from lines that run from fan. source of contamination for food. |
|
49
|
0.50
|
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.
4-601.11 (B) Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. |