|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
REPEAT
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed containers stored clean with old sticker residue stuck to surfaces; CDI containers pulled and placed into dirty dish pit. Observed bar gun and holster in need of detailed cleaning; CDI both cleaned and sanitized during inspection. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
NO POINTS DEDUCTED
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed clean utensils stored in dirty bins that need to stay in wash rotation. Observed multi-use bowls and plates at self-service are not inverted exposed to contamination. |
|
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 non-FCS of equipment with build up in need of cleaning (between all cooking equipment, underneath lid to prep cooler). |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
NO POINTS DEDUCTED
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. Observed cleaning issues to PHYSICAL FACILITIES. (Observed floor behind all cooking equipment in need of cleaning; Observed flooring underneath chemicals collecting debris in need of general cleaning) |