|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.12(B)(5) employees were asked to demonstrate handwashing. Employees contaminate hands after washing by turning off water faucet with bare hands. Immediately follow the cleaning procedure with thorough drying. Employees properly washed hands. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
No |
No
|
No |
5-22.12(A) hot water at handwashing sinks were below 100F. A handwashing sink shall be equipped to provide water at a temperature of at least 100F through a mixing valve or combination faucet. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
Yes |
4-601.11(A) pans and utensils were soiled. Equipment food-contact surfaces and utensils shall be clean to sight and touch. |
|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) multiple food were above 41F. Time/temperature control for safety food shall be maintained at 41F or less. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11(B) sanitizer bucket was stored on countertop near food. Toxic materials shall be stored so they can not contaminate food, equipment, utensils, and other articles by locating them in an area that is not above food, equipment, and other articles. PIC removed sanitizer bucket. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11(A) pizza cooler in need of repair and bistro cooler was not maintaining temperature properly. Equipment shall be maintained in a state of repair. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11(C) clean make up cooler and hot holding units, fans, cooler fans, drainboard, shelves in coolers, and other soiled nonfood equipments. Nonfood contact surfaces of equipment shall be kept free of n accumulation of debris. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12(A) floor under equipment/counter and wall behind equipment were soiled. Physical facilities shall be cleaned as often as necessary to keep them clean. |