|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11 (E)(4)(b): Observed build-up on interior surface of root beer dispenser nozzle.
4-501.114 Maintain sanitizer at correct concentrations. -P: Observed sanitizer in 3-comp sink below 200 ppm quat. CDI- made to proper concentration. |
|
34
|
1
|
Thermometers provided and accurate |
No |
Yes
|
No |
4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed some refrigeration units with no thermometers. Repeat. Verification needed within 10 days. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizer bucket below 200 ppm quat. CDI- made to proper concentration. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
Yes |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed greasy build-up on perimeter of sanitizer bay of 3-comp sink. Clean the three compartment sink as any equipment would be cleaned. Observed sticky splash residue on underside of soda dispenser housing. Shelves holding frozen drink supply showing build-up. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-502.12 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. Better cleaning of floors and walls needed, especially under equipment and on lower portions of floors. |