|
6
|
0.50
|
Proper eating, tasting, drinking or tobacco use |
No |
No
|
No |
2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result.
Employee seen drinking from open cup in food prep area near walk in cooler. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
No |
No
|
Yes |
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf.
Handwash sink in food prep area damaged; completely broken from wall and on the floor at time of inspection. employees switched usage of prep sink to temporary handsink; paper towels, soap and handwash signage provided. Maintenance tech on premises at time of inspection stated that sink will be repaired within 2 business days. Will return by end of week to verify repair is completed. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Food Storage - Preventing Contamination from the Premises (C)
Cinnamon sugar mixture, butter stored in storage room stored uncovered; butter had non-food safe paint brush stored inside the container; sugar mixture in prep area stored with scoops inside the mixture. Informed PIC of proper storage procedures. |
|
40
|
1
|
Personal cleanliness |
Yes |
Yes
|
No |
2-402.11 Effectiveness - Hair Restraints (C)
Multiple male staff members seen without beard restraints during food prep activities; female staff members seen without hair restraints during food prep activities. All staff must wear effective hair restraints during food prep activities. CDI: PIC instructed staff to wear hair and beard restraints during food prep activities. One male staff member failed to properly don beard restraint and may need retraining on proper wear at a later time. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Several containers seem stacked wet on dish drying rack; instructed employee to only stack dry dishes and properly air dry all clean utensils and dishes. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-501.14 Warewashing Equipment, Cleaning Frequency (C)
Dishwasher visibly soiled with caked on debris and buildup; thorough cleaning required. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues.
Ice machine has mold buildup in interior top vent and on access doors; cleaning and sanitizing required. pizza prep unit doors and door seals have food residues; cleaning required. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
NOT IN COMPLIANCE 6-501.12 Ceiling vents and tiles throughout kitchen are dirty/caked with grease and dust; cleaning required. Floor in walk-in cooler damaged; repair required. Flooring base in dish area near sanitizer station damaged; repair required. Physical facilities shall be cleaned as often as necessary to maintain cleanliness and kept in good repair. |