|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P - Ensure wash vat hot water is at 110 degrees F when washing equipment at 3 compartment sink. Observed employee washing equipment and hot water was at 100 degrees F. CDI, employee drained was vat to refill with hot water during inspection. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Food Storage-Preventing Contamination from the Premises - C - Store food 6 inches from the ground. Observed box of lettuce stored on ground in walk in cooler. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
or 4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed insulated pizza bag with tear in material. Replace. |
|
49
|
1
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. - Observed leak at handwashing sink behind counter. |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Cleaning, Frequency and Restrictions - C - Physical facilities shall be cleaned at required frequency to maintain clean. Observed debris and soil accumulating on floor of back storage room. Observed equipment stored on ground. Organize to prevent "clutter" and facilitate cleaning.
6-201.11 Floors, Walls and Ceilings-Cleanability - C - Floors, walls, and ceilings shall be designed and constructed to be smooth and easily cleanable. Observed baseboard tile damage and baseboard peeling from wall on floor / wall juncture in back room of facility. |