|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-501.114 Maintain sanitizer at correct concentrations. -P: Observed dish machine in use, not sanitizing. Bucket near empty. New bucket hooked up and primed. Began sanitizing properly. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
.7-201.11 Store toxic materials to avoid contamination. -P: Observed windex stored on tabletop with clean utensils. CDI- moved windex. |
|
47
|
0.50
|
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. Interiors of coolers at bar in need of cleaning. Surfaces of equipment in facility with greasy build-up, ie dish machine. |
|
51
|
0
|
Toilet facilities: properly constructed, supplied and cleaned |
No |
No
|
No |
5-501.17 Provide a covered waste bin in female restrooms. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
.6-502.12 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 dead insects, cleaning needed in floors of bar area. |