|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
.4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P. All in use utensils shall be sanitized every four hours to prevent cross contamination. PIC stated that the spoons on the hot holding table are cleaned once nightly. CDI by instruction. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
.4-501.11 Good Repair and Proper Adjustment-Equipment - C. All equipment shall be maintained in a state of good repair. Observed missing handles on the beer coolers behind the bar. Observed cracked gaskets on the interior of the reach in freezer. |
|
51
|
0.50
|
Toilet facilities: properly constructed, supplied and cleaned |
No |
No
|
No |
5-501.17 Toilet Room Receptacle, Covered - C. A covered receptacle shall be provided in all women's restrooms for sanitary napkin disposal. Observed no covered receptacles in any of the women's bathrooms. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-201.11 Floors, Walls and Ceilings-Cleanability - C. All floors shall be smooth and easily cleanable. Observed missing tiles behind the bar. |