|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
Wiping cloths stored in cloudy sanitizer at onset of inspection.
3-304.14(D) - Wiping Cloths, Use Limitation: Maintain sanitizer containers for in-use cloths free of visible debris and soil.
CDI: Sanitizer was emptied and refilled from dispenser at 3-comp sink. (0 pts) |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
Replace rusted/damaged shelving in reach-in coolers where present.
Repair the leak under the wash basin of the 3-comp sink and remove the pan currently being used to catch the leak.
4-501.11 - Good Repair and Proper Adjustment: Equipment shall be maintained in good repair. (0 pts) |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
Yes
|
No |
Qt sanitizer strips at 3-comp sink were expired.
4-302.14 - Sanitizing Solutions, Testing Devices: A test kit or other device that accurately measures the concentration in mg/L (or ppm) of sanitizing solutions shall be provided.
CDI: Test strips were replaced by PIC. (0.5 pts) |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
Yes
|
No |
Equipment in disrepair, old pallets, and various debris are stored in dumspter enclosure. Remove any unecessary items.
5-501.115 - Maintain Refuse Areas and Enclosures: A storage area and enclosure for refuse, recyclable, or returnables shall be maintained free of unnecessary items, and clean.
Sliding doors open on shared outside dumpster.
5-501.113 - Covering Receptacles: Keep dumpster and other outside waste handling containers for refuse, recyclables, and returnables covered with tight-fitting lids or doors. (0 pts) |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
Clean floors underneath equipment on make line, in corners, and underneath sinks.
6-501.12 - Cleaning, Frequency and Restrictions: All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. (0.5 pts) |