|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee with a large beard, employee was not wearing a beard gaurd. Ensure that facial hair is kept either cut short, or that beard gaurds or other effective means are utilized for preventing contamination of food. |
|
39
|
1
|
Wiping cloths: properly used and stored |
No |
Yes
|
No |
Observed in-use wiping cloth stored on the flip top cutting board while it had accumulated some dry debris.
3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. |
|
42
|
0.50
|
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 multiple wet stacked pots and pans, as well as robo coupe blades still wet while stored as clean inside the robo coupe. Ensure that all utensils and equipment are allowed to air dry after the wash/rinse/sanitize process. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed fans throughout kitchen areas collecting large amount of dust. Ensure these fans are kept clean as to prevent any contamination of food from blown off debris. |
|
52
|
0
|
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 half of the dumpster cover missing at time of inspection. |
|
54
|
1
|
Meets ventilation and lighting requirements; designated areas used |
No |
Yes
|
No |
6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed air ducts throughout kitchen area dusty and in need of cleaning. |