|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta.
Observed large storage bin in back prep area with no label identifying its contents. Ensure all working containers are properly labeled to identify their contents.
0 pts. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted.
Observed a multitude of hotel pans wet stacked in back prep area during inspection. Ensure all equipment and utensils are stored in a manner to allow them to properly air dry before stacking.
Repeat. 0.5 pts. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.
4-501.11 Maintain equipment in good repair.
Observed various cutting boards with heavy damage to the cutting surface being stored as clean in dish pit during inspection. Observed gaskets on back hot cabinets warped and unable to maintain fully closed doors. Repair or replacement necessary.
0 pts. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-501.14 Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment, utensils, raw food, etc. shall be cleaned before use, throughout the day to prevent recontamination of equipment and utensils, and at least every 24 hours if used.
4-603.12 Food debris on equipment and utensils shall be manually scraped before washing, or removed in the warewashing machine with a prewash cycle.
Observed heavy food debris in all compartments in four compartment sink during inspection. Employee was in the process of draining and refilling compartments upon REHS discovery. Ensure all large food particles and debris are properly removed before placed in wash compartment of sink. REHS informed PIC that all compartments will need to be washed/rinsed/sanitized before further use.
0.5 pts. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
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 large crack in floor in back prep area. Repair or replacement necessary.
Repeat. 1 pt. |