|
39
|
0.50
|
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 lying around on countertops around facility. CDI-cloths placed in sanitizer bucket. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair.Observed reflector plate broken in ice machine, |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
Yes |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed to equipment throughout facility. Observed standing water inside reach-in cooler. Observed build-up on shelving in walk-in cooler. |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
Yes
|
Yes |
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 build up on floors and walls throughout kitchen, including but not limited to floor around and under grill, under ice machine and walls behind grills. REPEAT.
*DEVELOP AND ADHERE TO A MASTER CLEANING SCHEDULE
VERIFICATION REQUIRED |