|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf -Observed no functioning soap dispenser at handsink by dish machine. -CDI- Soap was replaced. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. -Observed rusted shelves in tall RIC across from grill. Replace shelves. -REPEAT-
4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. -Observed stickers on multi-use scoops for foods (BBQ squace) peeling back and cracked, revealing sticker residue underneath. Observed cracked stickers submerged into food (BBQ sauce). Ensure the sticker portion of the scoops remains above the food, or fully remove sticker and sticker residue. |
|
48
|
1
|
Warewashing facilities: installed, maintained & used; test strips |
No |
Yes
|
Yes |
4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf -Observed no functioning thermometer for high temperature sanitizing dish machine. Obtain new or repair existing thermometer. -10 day verification visit required- REPEAT- |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. -Observed buildup of dark growth/residue inside raw chicken/shrimp breading prep unit. -Observed improvement in cleanliness since last inspection. |