|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
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. Observed can opener with dried food residue on blade area. CDI- can opener relocated to dish are for re-cleaning. REPEAT |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf. Observed no thermometer or testing device for hot water sanitizing dish machine. CDI by education of PIC. PIC noted thermometers have already been ordered by CMS. 0 point deduction. |
|
54
|
0.50
|
Garbage & refuse properly disposed; facilities maintained |
No |
Yes
|
No |
5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed bagged waste, multiple wooden pallets, and other items inside dumpster enclosure behind/beside dumpsters. Remove items and clean area to prevent pests. REPEAT |
|
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 peeling floor surfaces in dry storage room. Repair to make smooth and easily cleanable. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-304.11 Mechanical ventilation of sufficient capacity shall be provided to keep rooms free of excessive heat, steam, condensation, vapors, odors, smoke, and fumes. Observed hot water sanitizing dish machine exhaust not sufficient to remove steam/condensate from general kitchen area. Excessive steam present from use not removed by exhaust system which may not be operating properly. Steam being pulled back into kitchen by hood system of cooking equipment. Repair. |