|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed slight black rewingsidue accumulation on the handle of the drive through area ice scoop. Removed for cleaning by PIC during inspection. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked metal containers in the dish area. Items must be allowed to air dry to provide for proper sanitizer contact time, as well as to prevent providing a moist environment for pathogenic organism growth. |
|
43
|
1
|
Single-use and single-service articles; properly stored and used |
No |
Yes
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed a box of packaged plastic to-go containers on the floor of the walk in cooler. Item must be kept 6 inches off of the floor. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
Yes |
No
|
No |
4-501.18 Keep the wash, rinse, and sanitize solutions clean. Observed sanitizer vat of the three compartment sink with accumulated residue present on the sides of the vat. Vat itself must be cleaned as it will accumulate residue over time, which will interfere with proper sanitizer function.
Emptied and cleaned during inspection. |
|
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 racks and equipment in facility collecting flour/grease residue. |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
Yes
|
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. Obseverved dust, black residue, and other accumulated residue on the walls/floors behind equipment and in hard to reach areas such as corners. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phones and possessions strewn about in the prep and service areas. Items must be kept in a designated, orderly area to prevent contamination of prep areas, as well as reduce use of the items by employees as use will contaminate employee hands. |