|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
Yes |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf OBSERVED MOLD/MILDEW GROWTH PRESENT ON INTERIOR OF ICE MACHINE ON WHITE CHUTE EDGES. OBSERVED MOLD/MILDEW GROWTH ON UNDERSIDE OF ICE CHEST COVER AT LARGE SERVER AREA. OBSERVED ONE LARGE KNIFE WITH DRIED RAW CABBAGE RESIDUE ON BLADE, WHILE STORED AS CLEAN ON MAGNETIC KNIFE RACK. CDI BY RETURNING KNIFE AND ICE CHEST COVER TO WAREWASHING STATION FOR PROPER CLEANING. VERIFICATION REQUIRED (VR) TO ENSURE INTERIOR OF ICE MACHINE HAS BEEN PROPERLY CLEANED. |
|
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.
GENERAL COMMENT
OBSERVED SEVERAL LARGE FOOD CONTAINERS STACKED TIGHT WHILE STILL WET. AIR DRY BEFORE STACKING |
|
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 SPLIT/TORN GASKETS ON BEER COOLER WALK-IN AND 4 GLASS DOOR PREP UNIT ON COOKLINE. WORK ORDER PLACED FOR NEW GASKETS DURING INSPECTION.
OBSERVED SEVERAL SHELVING RACKS WITH RUST SHOWING ON SURFACES. PROFESSIONALLY RE-COAT RACKS OR REPLACE
OBSERVED SEVERAL CUTTING BOARDS WITH SIGNIFICANT SCARRING AND STAINAGE. RESURFACE OR REPLACE |
|
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 MULTIPLE GASKETS THROUGHOUT FACILITY WITH DEBRIS AND RESIDUE PRESENT ON SURFACES.
OBSERVED SOME REFRIGERATION RACKS WITH FOOD DEBRIS PRESENT.
OBSERVED DRY FOOD STORAGE CONTAINERS WITH FOOD DEBRIS ON EXTERIORS.
OBSERVED OUTER AREA OF VENTILATION GUARDS IN WALK-IN COOLER WITH DUST PRESENT.
CLEAN ALL ITEMS THOROUGHLY |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions.
OBSERVED SOME EMPLOYEE DRINKS & FOOD STORED COMMINGLED WITH CUSTOMER RELATED ITEMS. CREATE SPACES WHERE EMPLOYEES CAN HAVE DRINKS AND FOOD STORED, THAT DOES NOT THREATEN TO CONTAMINATE ANY UTENSILS, EQUIPMENT OR FOOD IN RELATION TO CUSTOMERS.
***BEST PRACTICE IS TO HAVE EMPLOYEES DRINK FROM CUPS WITH LIDS AND STRAWS. SCREW TOP BOTTLES POSE A RISK OF HAND CONTAMINATION EVERYTIME THE BOTTLE TOP IS REMOVED*** |