|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
Provide sanitizer during operation hours; Observed sanitizer available in spray bottles measuring 0ppm; sanitizer corrected during inspection. |
|
30
|
0
|
Variance obtained for specialized processing methods |
No |
No
|
No |
(general comment) 8-103.11 Documentation of Proposed Variance and Justification; facility is operating with a two compartment sink and does not need variance due to single service items used for serving guest; (written procedures needed for operation of two compartment sink). |
|
36
|
1
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
Keep facili|ty free of pest; Observed flies throughout establishment. |
|
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 gouged / stained cutting boards in use in kitchen area in need of resurfacing. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
Keep flooring clean and in good repair; Observed flooring underneath equipment in need of general cleaning. |