|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf-There was no soap provided at the handsink in the back near the prep table. CDI-PIC provided soap. |
|
14
|
3
|
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 utensils stored as clean on the dish rack with food build up on them. CDI- ITEMS REWASHED |
|
37
|
0
|
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 a box of fries on the floor in the walk in freezer. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
Repeat.
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean grease buildup between
fryers and grills. Clean grease from hood screens on hood system. Clean dust from cords and exterior of refrigeration units in kitchen area. Clean all prep tables including the legs. Clean in and outside all refrigeration where splashes and build up of food often occur. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors.-Observed the dumpster doors open during the time of inspection. |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
Repeat.
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 the soap and paper towel dispenser not 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.- Cleaning is needed underneath and behind all equipment. Clean along the walls and ceilings as the show signs of discoloration. Clean throughout the entire facility. |