|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no handsoap available at the mens restroom handsink at beginning of inspection. Soap was provided during inspection. |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several wet wiping cloths left outside of sanitizer solution during inspection. Items were replaced during inspection. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several metal containers stacked while still wet on the interiors. Items were drained and re-positioned to dry by PIC. |
|
45
|
2
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed rusted/damaged shelving throughout facility, observed damage to some cook line equipment. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed heavy frozen food and ice built up in the upright reach in cooler. Observed several racks and sides of equipment collecting grease/flour residue. Observed the non-drink dispensing areas of the customer beverage machine soiled with dried on syrup and black residue. |
|
51
|
0
|
Toilet facilities: properly constructed, supplied and cleaned |
Yes |
No
|
No |
6-302.11 Supply toilet tissue at each toilet. Observed only 4 table napkins present at the mens area bathroom stall . Proper toilet paper was provided during inspection. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
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 litter accumulation at the customer beverage machine, observed walls behind the hot holding steam line collecting greasy residue, observed walls behind the three compartment sink collecting black residue, observed can/mop wash area in need of cleaning. Floors in the customer area are cleaned as needed, but at least twice a shift. Floors were cleaned during visit, as such only half points deducted. |