|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.-Observed wet wiping cloths on the prep table during time of inspection. |
|
45
|
2
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
Repeat.
4-501.11 Maintain equipment in good repair.-Observed rusted shelving, in the reach in coolers and storage racks throughout the facility. Replace. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
REPEAT
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.-Observed build up on the walls, and exterior of equipment. Cleaning is needed along the storage racks and outside containers holding food. Clean inside coolers and along the side of equipment where splash and debris commonly occur. Observed food debris and grease build up throughout. Clean. |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
REPEAT.
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair.
6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance.Dried residue, dust, debris on floors, walls, ceiling throughout entire facility. Unused equipment and items stored in back
of facility. Remove all unused items. Cleaning and organizing of facility is needed throughout the facility. |