|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.11; Priority Foundation; No hand soap available at cookline handwashing sink. Provide soap for handwashing at each handwashing sink. CDI- employee replaced soap dispenser. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11 (A); Priority Foundation; Two metal pans stored as clean had minor food residue on them. Food-contact surfaces and utensils shall be clean to sight and touch. CDI - items removed for cleaning. All other equipment observed clean. No points taken. |
|
37
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12; Core; Sugar bin was not labeled. Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. CDI- employee added label. No point taken. |
|
43
|
0.50
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (A); Core; A food scoop was stored inside a container of chicken salad in the makeline reach-in unit. In-use utensils in TCS food, must be stored with handles above the food and top of the food container. CDI- scoop removed. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-501.14; Core; Residue accumulation observed along back and sides of warewashing machine. Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment, utensils, raw food, etc. shall be cleaned before use, throughout the day to prevent recontamination of equipment and utensils, and at least every 24 hours if used. Increase cleaning frequency, especially of back corner. |