|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12 Cleaning ProcedureGeneral Comment: Use proper procedures when washing hands. Observed employee not vigorously rub hands for proper time when washing hands. CDI by inspection. |
|
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 HardnessGeneral Comment: Provide sanitizer at proper concentration. Observed quat sanitizer bucket below proper concentration. CDI, operator refilled to proper concentration. |
|
45
|
2
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Good Repair and Proper Adjustment-EquipmentKeep equipment in good repair. Observed final rinse temperature gauge on dish machine not working properly. Observed Vulcan ovens not functioning in kitchen. Repeat. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-602.13 Nonfood Contact SurfacesGeneral Comment: Nonfood contact surfaces shall be free from accumulation of soil. Observed debris building up on top of dish maching. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-501.12 Cleaning, Frequency and RestrictionsPhysical facilities shall be clean as often as necessary to keep them clean. Observed ice building up on floor of walk-in freezer. Repeat. |