|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations. -P Sanitizer at 0ppm in three comp sink. CDI - Chlorine added; rechecked at 100ppm chlorine. |
|
41
|
0.50
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Spoon handle in contact with slaw in flip top. CDI - Spoon removed. |
|
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 minor build up from walk in cooler shelves. Improvement noted from last inspection. |
|
50
|
0
|
Sewage and waste water properly disposed |
No |
No
|
No |
5-402.13 Maintain sanitary sewage system.-P Floor drain clogged under three comp sink. CDI - Drain unclogged during the inspection. Recommended using a removable strainer basket to prevent future clogs. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Repair floors with missing grout, damaged tiles, and missing tiles near the cook line and dish areas. |