|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed a cart in front of the hand sink. CDI- Cart moved to another location. Keep the hand sink accessible to ensure proper hand washing. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf
-Observed soiled plates stored as clean at the line.
-Observed soiled can opener blade.
-Observed build-up on the soda nozzle at the bar. CDI- All items were properly cleaned and sanitized during the inspection. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a spray bottle with oven cleaner with no label. Label all chemicals. CDI- Labeled during inspection. |
|
42
|
0
|
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. Observed insert pans stacked wet. Allow to properly air dry. |
|
47
|
0.50
|
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 build-up on the exterior of the dish machine.
-Observed build-up on the shelving in the beer cooler. Clean regularly. |
|
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. Observed floor grout low and missing at the fryers. Re-grout floors.
-Observed floors under equipment and dish area with build-up. |