|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
Yes |
No
|
No |
6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed a dead fly inside a not in-use metal cup frother container that was being stored in clean storage area in sanitizer drain board.-CDI-PIC voluntarily dispose of containers. |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed in-use tongs placed on the soiled surface on top of the oven; per PIC tongs are w/r/s every 2 hrs but surface of the oven is not routinely cleaned. -CDI- PIC w/r/s/ tongs and oven surface was cleaned; tongs were placed on a clean surface. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. - Observed food residue and syrup build-up on exterior and interior of the cabinet doors and underneath, behind, on top and on the sides of equipment that is set on the countertops; observed food residue and build up along the edges of the handwashing sink; sanitizer drain board and throughout the dump sink and ice bin in FOH. Clean and increase cleaning frequency to maintain clean. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
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. Observed floors in need of more frequent cleaning both in easy and hard to reach areas, especially underneath equipment; large amount of syrup residue all throughout floors. |