* Critical Items Requiring Immediate Correction.
| ITEM |
WT |
DESCRIPTION |
| |
|
FOOD |
| 1* |
5 |
Source, wholesome, no spoilage |
| 2 |
1 |
Original container, properly labeled |
| |
|
FOOD PROTECTION |
| 3* |
5 |
Potentially hazardous food meets temperature requirements during storage,
preparation, display, service and transportation. |
| 4* |
4 |
Facilities to maintain product temperature |
| 5 |
1 |
Thermometers provided and conspicuous |
| 6 |
2 |
Potentially hazardous food properly thawed |
| 7* |
4 |
Unwrapped and potentially hazardous food not reserved CROSS CONTAMINATION |
| 8 |
2 |
Food protection during storage, preparation, display,service and transportation |
| 9 |
2 |
Handling of food (ice) minimized, methods |
| 10 |
1 |
Food (ice) dispensing utensils properly stored. |
| |
|
PERSONNEL |
| 11* |
5 |
Personnel with infections restricted |
| 12* |
5 |
Hands washed and clean, good hygienic practices |
| 13 |
1 |
Clean clothes, hair restraints |
| |
|
FOOD EQUIPMENT AND UTENSILS |
| 14 |
2 |
Food (ice) contact surfaces designed, constructed, maintained, installed,
located |
| 15 |
1 |
Non-food contact surfaces designed, constructed, maintained, installed,
located |
| 16 |
2 |
Dishwashing facilities designed, constructed, maintained, installed, located,
operated |
| 17 |
1 |
Accurate thermometers, chemicals test kits provided, gauge cock |
| 18 |
1 |
Pre-flushed, scraped, soaked |
| 19 |
2 |
Wash, rinse water: clean, proper temperature |
| 20* |
4 |
Sanitization rinse: clean, temperature, concentration |
| 21 |
1 |
Wiping cloths: clean, use restricted |
| 22 |
2 |
Food-contact surfaces of equipment and utensils clean, free of abrasives
and detergents |
| 23 |
1 |
Non-food contact surfaces of equipment and utensils clean |
| 24 |
1 |
Storage, handling of clean equipment-utensils |
| 25 |
1 |
Single-service articles, storage, dispensing |
| 26 |
2 |
No re-use of single-service articles |
| |
|
WATER |
| 27* |
5 |
Water source safe; hot and cold under pressure |
| |
|
SEWAGE |
| 28* |
4 |
Sewage and waste water disposal |
| |
|
PLUMBING |
| 29 |
1 |
Installed, maintained |
| 30* |
5 |
Cross-connection, back siphonage, back flow |
| |
|
TOILET AND HAND WASHING FACILITIES |
| 31* |
4 |
Number, convenient, accessible, designed, installed |
| 32 |
2 |
Toilet rooms enclosed, self-closing doors, fixtures, good repair, clean;
Hand cleanser, sanitary towels/hand drying devices provided, proper waste
receptacles, tissue |
| |
|
GARBAGE AND REFUSE DISPOSAL |
| 33 |
2 |
Containers or receptacles covered, adequate number, insect/rodent proof,
frequency, clean |
| 34 |
1 |
Outside storage area, enclosures properly constructed, clean; controlled
incineration |
| |
|
INSECT, RODENT, ANIMAL CONTROL |
| 35* |
4 |
Presence of insects/rodents - outer openings protected, no birds, turtles,
other animals |
| |
|
FLOORS, WALLS, AND CEILINGS |
| 36 |
1 |
Floors constructed, drained, clean, good repair, covering installation,
dustless cleaning methods |
| 37 |
1 |
Walls, ceiling, attached equipment, constructed good repair, clean surfaces,
dustless cleaning methods |
| |
|
LIGHTING |
| 38 |
1 |
Lighting provided as required, fixtures shielded |
| |
|
VENTILATION |
| 39 |
1 |
Rooms and equipment - vented as required |
| |
|
DRESSING ROOMS |
| 40 |
1 |
Rooms clean, lockers provided, facilities clean |
| |
|
OTHER OPERATIONS |
| 41* |
5 |
Toxic items properly stored, labeled and used |
| 42 |
1 |
Premises maintained, free of litter, unnecessary articles, cleaning/maintenance
equipment properly stored, authorized personnel. |
| 43 |
1 |
Complete separation from living/sleeping quarters; laundry |
| 44 |
1 |
Cleaned/soiled linen properly stored |
| 45 |
|
Management personnel certified: Yes __ No ___ |
