|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure
Observed food splatter inside microwave at cookline. Clean as needed, and at least once daily. (-1.5) |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor.
Observed single-use plastic containers wedged at top on cook line hood, which are heavily soiled by grease residue, and not of solid construction for use above hood. PIC should consult with hood services to replace implements with metal, or other cleanable and corrosion-resistant material safe for use. Remove plastic at earliest opportunity. EHS noted no contamination to food. (-0.5) |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.
Observed round cutting boards in back prep room with deep scoring. Replace at earliest opportunity. (-0) |
|
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 metal rack in WIC with rusting and debris, in need of cleaning or replacing. (-0) |