|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
No |
Yes
|
Yes |
4-501.114 Maintain sanitizer at correct concentrations. -P Sanitizer dispensing at 50ppm quat; facility must mix sanitizer manually and test concentration of each batch until repaired. VR - Will return within 10 days to verify correction. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Squeeze bottles and lids stored as clean with heavy residue on surfaces. CDI - Sent to dish area for cleaning. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf One spray bottle of glass cleaner with no label by dish area hand sink. CDI - Labeled during the inspection. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. One food employee in prep area with no hair restraint. Ensure all employees in kitchen wear proper hair restraints. |
|
45
|
0
|
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. Replace split gasket on walk in cooler door. |
|
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 and low prep cooler door gaskets. Points decreased as fan guards and equipment surfaces mush cleaner today than last inspection. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-201.13 Provide a wall to floor joint that is sealed and coved when flood cleaning methods are used. Floor must be graded to drain to functioning floor drains. No coving in walk in cooler. Coving is required on inside and outside of walls for ease of cleaning. Repeat violation. |