|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
4-301.12(A) Provide a three compartment sink for manually washing, rinsing and sanitizing of equipment and utensils.-Pf Presently, the facility only has a 2 compartment sink for manually washing, rinsing and sanitizing equipment and utensils. EHS explained variance process to PIC and will provide help in obtaining variance. Only a few small utensils are washed in facility, pots and pans are transferred to large commissary for washing, rinsing and sanitizing in 3 compartment sink or mechanical dish machine. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed residue/rust in bottom of two door cooler in back storage. |
|
53
|
0.50
|
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. Observed peeling of counters, rusting of floors. |