|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed comet cleanser stored on shelving above single use gloves, utensils, and dishware. CDI - Comet cleanser was discarded. -0 points- |
|
43
|
0.50
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (D) When running water is used for storing utensils for moist foods, the water velocity must be sufficient to flush particulates to the drain. Observed water flow dipper well turned off with a water temperature of 65F. CDI - Water was restored to dipper well with a velocity sufficient to flush particles to the drain. -0.5 points- |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-502.11(A) Maintain utensils in good repair. Observed plastic food containers with melted surfaces. Discard plastic food bins and replace with utensils that are smooth and easily cleanable. -0.5 points- |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
Yes |
4-204.115 Warewashing machines shall be equipped with a thermometer to indicate the temperature of the water in the wash, rinse, and final rinse areas. -Pf Observed high temperature dish machine with a malfunctioning rinse temperature thermometer. External digital thermometer would read 0F during rinse cycle. Establishment uses temperature strips to measure rinse temperatures. Both temperature strips and EHS dishtemp measured rinse temperatures in excess of 160F. Repair thermometer reading for rinse cycle. A verification will be conducted by February 2nd, 2026 to determine if establishment is in compliance. -0.5 points- |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
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 food splash and residues on handles and outer surfaces of cold holding equipment and on shelving throughout facility. Recommend higher frequency and more thorough cleaning. -0 points- |