|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P - Provide hot water at required temperature when washing equipment. Observed hot water at 85 degrees F at wash vat of 3 compartment sink. CDI, operator began to refill sink to required hot water temperature. |
|
42
|
1
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-803.11 Storage of Soiled Linens - C - Observed soiled linen stored next to wall at grill station. Store in cleanable container or washable laundry bag.
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed plastic bins being wet stacked above 3 compartment sink.
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. - Observed clean spatulas stored in splash zone and soiled area at 3 compartment sink. |
|
45
|
1
|
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 - C - Observed large plastic storage container with damage. Replace as needed. Observed some rust developing on shelves inside walk in cooler.
4-501.12 Cutting Surfaces - C - Observed 2 cutting boards with heavy scarring and chips. Resurface or replace to provide a smooth and easily cleanable surface. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.113 Storing Maintenance Tools - C - Observed soiled tape measure and other tools stored with small single service portioned container. |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed personal food stored over customer food in reach in refrigerator. Observed employee items in container stored over equipment in kitchen.. . |