| 08 Adequate handwashing sinks properly supplied and accessible |
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0 |
| 08 0080-04-09-.05(2)(e)1 Handwash sink shall only be used for washing hands; accessible at all times |
out |
Observed cooked carrots in the handsink located in dishroom. |
PIC removed carrots and cleaned handsink. |
Priority Foundation (PF) |
0 |
| 40,41 Utensils |
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0 |
| 40,41 41 Utensils, equipment, and linens; stored, dried, and handled |
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0 |
| 40,41 0080-04-09-.04(9)(a)1 Equipment and utensils are allowed to air-dry or used after adequate draining |
out |
Observed stainless steel pans stacked under prep table in deli with water pooling , wetnesting. |
PIC removed pans to rewash and air dry. |
Core (C) |
0 |
| 46 Non-food contact surfaces clean |
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0 |
| 46 0080-04-09-.04(6)(a)1(iii) Non-food contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. |
out |
Observed reach in prep cooler in deli with build up, standing water in bottom, gaskets with rust and inside unit with rust at door hinges. Observed kitchen equipment with grease and debris build up(ovens,fryers,steamers,reach in coolers. |
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Core (C) |
1 |
| 51,52 Facilities |
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0 |
| 51,52 52 Physical facilities installed, maintained, clean |
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0 |
| 51,52 0080-04-09-.06(5)(m) Maintenance tools such as brooms, mops, vacuum cleaners need to be properly stored; mops stored to air dry. |
out |
Observed mops in storage area not hung to dry. Mop stored in bucket of used water. |
PIC hung mops to dry |
Core (C) |
2 |