|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of rinsed broccoli and greens stored on the floor next to 3 comp sink used for soaking produce prior to display. Ensure 3 comp sink is cleaned and sanitized between uses. Facility also has a 2 comp prep sink for produce. Remove potted plants from prep table where watermelon is cut and wrapped for sale. This is the only TCS food that is cut in the produce area. All other melon and fruit are pre-packaged from Renaisaance Foods in Indiana. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed leaking drain line on the hand sink. Also noted tear in walk-in cooler gasket. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed the corner of the floor under the 3 comp sink rough and not smooth. Area appears to have been patched and patch is chipping away. |