|
10
|
2
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
5-202.12 Provide at least 100F water at handsinks. Hot water at restroom handsinks is 87 degrees, water should be supplied at 100 degrees or above.
6-301.12 Hand Drying Provision (Pf), Ensure all handsinks for handwashing are supplied with hand drying devices or a supply of paper towels. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-602.11(D) Equipment food contact surfaces and utensils shall be clean to sight and touch. Surfaces of utensils (slicers)(food serving utensils) shall be cleaned every 4 hours. Ensure employees are disassembling, cleaning and documenting frequency of meat slicers. Ensure utensils used in deli are cleaned every 4 hours or stored in containers of food at a temperature of 135 degrees or above. -Pf.
For more information, please view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . |
|
43
|
0.50
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 In-Use Utensils, Between-Use Storage (C). Ensure in-use utensils are stored appropriately. Utensils used for serving food shall be cleaned every 4 hours, or kept in food that is maintained at 135 degrees or above at all times. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. |
|
56
|
1
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
6-303.11 Intensity - Lighting (C) Replace lights on deli cases that are not working. |