|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 - Using a Handwashing Sink: Maintain access to handsinks. Handsinks may only be used for handwashing. Pf
*Observed several metal pans stored in handwashing sink in front drink prep area.
CDI-pans were removed |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-304.15(A) - Gloves, Use Limitation: Discard gloves after a task is complete or any time they are damaged or soiled. P
*Observed employee washing dishes and then prepping food without changing gloves and washing hands. Observed another employee leave kitchen and return to prepping food without changing gloves and washing hands.
CDI-Employees washed hands and changed gloves. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
Yes
|
No |
4-601.11(A) - Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils: Equipment food contact surfaces and utensils shall be clean to sight and touch. Pf
*Observed several plates with food residue in clean dish storage area.
CDI-plates were moved to dish pit to be rewashed.
4-602.11 (E) (4) Equipment such as ice bins, beverage dispensing nozzles, lines and tubes, ice makers, cooking oil tanks and lines, water vending equipment and coffee grinders shall be cleaned as often as the manufacturer recommends or as often as needed to preclude the accumulation of mold or soil.
*Observed suspected microbial growth in ice machine. |
|
35
|
0.50
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 - Thawing: Potentially hazardous food shall be thawed in a container continuously filled with cold running water maintained at 70F or below, under refrigeration, as part of the cooking process, or in a microwave oven and then immediately transferred to cooking equipment.
*Observed raw meat being thawed in room temperature. |
|
43
|
1
|
In-use utensils: properly stored |
No |
Yes
|
No |
3-304.12 - In-Use Utensils, Between-Use Storage: Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain.
*Observed several scoops in dry storage containers with handle touching food and scoops without handles being used. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-205.10 - Food Equipment, Certification and Classification: Except for toasters, mixers, microwave ovens, water heaters, and hoods, food equipment shall be used in accordance with the manufacturer's intended use and be certified or classified for sanitation by an ANSI-accredited certification program.
*Air fryer, Midea refrigerator, and rice cooker listed for household use only. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 - Repairing: Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair.
*Observed water damage on ceiling and cracked floor tiles throughout the kitchen. |