8 |
2 |
Handwashing sinks, supplied and accessible |
No |
No |
Yes |
Yes |
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed plastic container stored in
handwashing sink at main line. Observed hadnwashing sink used to get water for use at the cook line. CDI, items removed, food employees corrected by instruction. Repeat |
14 |
3 |
Food-contact surfaces: cleaned and sanitized |
No |
No |
No |
Yes |
Yes |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed mugs with food debris stored as clean. CDI, items moved to be washed. Risk control plan
4-703.11 Hot Water and Chemical-Methods - P Observed max surface temperature reached in dish machine of 156F in a temperature sanitizing dish machine. VR
Ensure tempeature reaches at least 160F of surface. |
22 |
2 |
Time as a Public Health Control: procedures and records |
No |
No |
Yes |
Yes |
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods
with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed eggs On TPHC without time marks. CDI, eggs marked with correct times. |
36 |
0 |
Insects and rodents not present; no unauthorized animals |
No |
No |
No |
Yes |
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several fruit flies in kitchen. Observed significant improvement. |
39 |
1 |
Wiping cloths: properly used and stored |
No |
No |
No |
Yes |
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet towels stored in sanitizer with concentration less than 50ppm chlorine. Repeat |