|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Two clean towels stored in handsink at dish area. CDI - Towels removed from sink. Improvement from last inspection. |
|
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 Metal and plastic food containers with sticker residue stored as clean. CDI - All sent to dish area for cleaning; PIC noted that new date marking stickers will be used that are easy to clean off. |
|
45
|
2
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Rust and chipping paint on shelves in make line cooler and above the dish area; torn gasket on walk in cooler door. Replace or repair as needed. 4-502.11(A) Maintain utensils in good repair. Pizza cutter blade is badly bent on the edge of the blade. Replace as needed. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean debris from walk in cooler shelves and low prep cooler door gaskets. Improvement noted from last inspection. |
|
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. Clean crumbs from floors in prep area. |