|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. Spoke with PIC about cleaning procedures on the slicer, they explained they use warm sanitizer from the faucet to clean every 2 hrs. Then at the end of the night they break it down and W/R/S. EHS observed them in the cleaning process and they did use only sanitizer to clean. CDI-EHS intervened and explained that every 4 hours they are required to break it down and w/r/s. They fixed the issue and cleaned slicer with soap/water, rinse and sanitized. |
|
55
|
0
|
Physical facilities installed, maintained & 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. Observed WIF floor starting to lift and crack, needs to be repaired. Low grout throughout facility. |