|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Clean the equipment and utensils as required to avoid contamination. -PObserved 1 meat slicer soiled with dried food debris. CDI, operator cleaned meat slicer on site. Improvement made since previous inspection. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - CStore equipment in a clean, dry area. Observed cutting board stored in splash zone of sink. Single-service articles shall be stored in original protective plastic packaging. Observed several stacks of single-service trays stored on soiled shelf and accumulating food debris. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment-Equipment - CKeep equipment in good repair. Observed damaged right side of sliding door of low cold hold reach-in unit. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-602.13 Nonfood Contact Surfaces - CNonfood contact surfaces shall be free from accumulation of soil. Observed tracks of meat and cheese case accumulating food debris. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Cleaning, Frequency and Restrictions - CPhysical facilities shall be cleaned as often as necessary to keep them clean. Oberved debris accumualting in hard to reach areas under equipment and grease accumulating between fryer units. |