|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed salad chopping device and several stacked pans in the rear area soiled with debris. Insure that items are cleaned thoroughly after each use. Pans had been stored wetstacked with debris on the interior of each item. These items must be stored clean, and allowed to dry before stacking to prevent bacteria growth in the residual water. CDI by employee rewash of items. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Facility has bread delivered to an outdoor freezer unit, with bread pallets placed on the floor. The lowest food product in these pallets is within 6 inches of the floor. As food items must be kept at least six inches off of the floor, facility should discuss with delivery company methods of achieving that goal. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
No
|
No |
u4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a stack of wet pans stored in a rear area. Items were visibly wet on the exterior and interior surfaces. Insure that pans are allowed to air dry before stacking. |
|
52
|
0.50
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed exterior dumpsters with sliding doors open at time of inspection. Insure these doors are kept closed to prevent pest attraction/harborage. |