|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12; Priority Foundation; No paper towels were available at bathroom handwash sink or prep area handwash sink. Each handwash sink shall be provided with paper towels or an air drying device. CDI- paper towels were replaced. |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(2); Priority; Yogurt in the reach-in unit measured 45F. Except during preparation, cooking, or cooling, or when TPHC is used, TCS food shall be maintained at 41F or less. CDI- yogurt voluntarily discarded. Yogurt may have warmed during restocking earlier this morning. No points taken today. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-205.10; Core; Can opener does not meet ANSI/NSF certifications. Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Replace can opener with one that meets these requirements.
4-202.15; Core; Can opener has two screws holding blade onto can opener. Cutting or piercing parts of can openers shall be readily removable for cleaning and for replacement. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11 (B) and (C); Core; Fan covers in reach-in cooler need cleaning from black residue/dust accumulation. The tops cooler/freezers have dust accumulation. The nonfood-contact surfaces of equipment shall be kept free of dust, dirt, food residue and other debris accumulation. Increase cleaning frequency. All other surfaces observed clean. Full point may be taken for repeat violations. |