|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Clean build up from inside ice machine. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Metal pans found wet stacked on storage rack. Separated to allow air drying. |
|
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. Clean build up from prep cooler door gaskets, walk in freezer door gasket, and food debris from inside low prep coolers at cook line. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-402.13 Maintain sanitary sewage system.-P One floor drain behind bar area clogged with some standing water. CDI - Staff was able to clear the clog from the drain. PIC called service for a plumber to follow up. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. 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. Clean dust from ceiling tiles and hood system near air vents. Clean food debris from floors at cook line. Replace broken floor tiles at cook line and by can wash. Repair missing floor grout at cook line. |