|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
Yes
|
No |
4-501.114 Maintain sanitizer at correct concentrations. -PObserved sanitizer in a spray bottle at 0-100ppm (CL). CDI by adding chlorine to increase to 100ppm. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.Observed bags of raw pork stored on the floor of the walk in freezer. Observed syda syrup box stored on the floor of the hallway near the dining area. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
Yes
|
No |
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed in use 3 wiping cloths stored on prep surfaces. REPEAT |
|
47
|
1
|
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. Observed general cleaning needed. Observed the following: dried food debris around steam table, dried food and sauce spills on the shelf under the steam table, build up on the outsides of food containers, sticky or greasy build up on the shelving, build up on the chefs cart, build up on the outside of the cooler, ice machine, cook line equipment, dishmachine, etc. Also observed grease build up inside the hood filters. |
|
51
|
0
|
Toilet facilities: properly constructed, supplied and cleaned |
No |
No
|
No |
6-501.18 Maintain handwashing sinks, toilets and urinals clean.Observed minor build up inside the restroom tiolets. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Cleaning, Frequency and Restrictions - CClean the floor at a frequency to prevent accumulation of dirt and debris. Observed general cleaning needed on the floors walls and ceilings. Observed dried splatters on the wall behind the prep cooler. Observed build up on the floor under equipment and in between the cook line and the wall. |