|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
4-602.11 ( E ) (4) In EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of
EQUIPMENT such as ice makers: Shall be cleaned ; (a) At a frequency specified by the manufacturer, or (b) Absent manufacturer
specifications, at a frequency necessary to preclude accumulation of soil or mold. Observed pink build up in ice machine, and soda nozzle at customer service station. Ensure equipment is cleaned. Repeat |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
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 food on the main cook line with TPHC labels. Labels had an end time marker, but no beginning time marker. End time marker was placed on 3pm. PIC stated items were placed on time at 10 am. CDI, end time markers were changed to 2 pm, and begin times were marked. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed lip portion of cups exposed to contamination. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11 (C ) 4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed non-FCS of
equipment with build up in need of cleaning. Observed build up inside the reach in freezer on bottom surfaces, surfaces in between cooking equipment, drip pan for ice cream machine and on bottom shelves on counters. Repeat |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers
shall be clean. Caution should be used to minimize food exposure. Observed cleaning issues to PHYSICAL FACILITIES.
Observed floors, walls, ceilings throughout in need of cleaning, behind and under equipment. Repeat |