|
10
|
0
|
Handwashing sinks supplied & accessible |
No |
No
|
No |
5-202.12 A - Observed hand washing sink in kitchen with hot water maintained at 82 degrees f. A HANDWASHING SINK shall be equipped to provide water at a temperature of at least 38oC (100oF) through a mixing valve or combination faucet (C). Provide sufficient hot water to hand wash sinks. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-602.11E4 - Observed inside ice maker maintained with build up. Equipment food contact surfaces shall be cleaned at a frequency to preclude accumulation of soil or mold (C). Clean inside of ice machine more frequently. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 - Observed large container of grilled chicken cooling down in walk in cooler. Cooling shall be accomplished in accordance with the time/temperature parameters by using rapid cooling techniques(PF). CDI - grilled chicken was removed from large container and submerged in ice to cool down quickly. |
|
37
|
1
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 - Observed spices in cabinets removed from original container maintained unlabeled. Except for containers holding FOOD that can be readily and unmistakably recognized such as dry pasta, working containers holding FOOD or FOOD ingredients that are removed from their original packages shall be marked with the common name of food item (C). Properly label all spices, sauces, and other food ingredients removed from original packaging. |
|
43
|
0.50
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12B - Observed cup being used to scoop sugar. FOOD preparation and dispensing UTENSILS shall be stored in FOOD with their handles above the top of the FOOD within containers or EQUIPMENT that can be closed (C). Use scoops with handles to dispense food items. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Observed containers wet stacked. After cleaning and sanitizing, equipment and utensils shall be given a sufficient amount of time to air dry (C). Air dry equipment and utensils after cleaning and sanitizing. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.12 - Observed cutting boards on maketable in need of resurfacing. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they are not capable of being resurfaced (C). Resurface or replace cutting boards. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-602.13 - Observed inside stand up reach in freezer maintained in need of cleaning. Nonfood contact surfaces shall be cleaned at a frequency to preclude accumulation of soil residues (C). Clean nonfood surfaces more thoroughly/frequently. |