|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
Properly wash, rinse and sanitize; Observed numerous containers stored clean with food debris stuck to surfaces; containers pulled and placed into dirty dish pit. Observed dish machine not properly sanitizing during rinse cycle; Maintenance called made during inspection; three sink setup made during inspection until repair can be made. VR |
|
23
|
0.50
|
Consumer advisory provided for raw or undercooked foods |
Yes |
No
|
No |
Provide consumer advisory for raw meats served raw or undercooked; Observed eggs on menu cooked to order with no advisory posted. CDI education; handouts given to staff regarding advisory info. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
Properly air dry; Observed numerous containers stacked wet in kitchen area. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
Keep equipment in good repair; Observed numerous plastic container damaged/melted in need of replacing/discarding. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
No
|
No |
Keep all non-food contact surfaces clean; Observed all equipment collecting debris in need of cleaning. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
(general comment) keep floors clean; Observed flooring in need of cleaning throughout. |