|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed a couple of wet wiping cloths stored on counters. CDI - Relocated to into sanitizing solution. |
|
45
|
2
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed some oxidation on wire shelving used to store spices in dry goods area. Repaint or replace. Also, the dish machine is taking a long time to come up to temp; staff had to run empty trays through for nearly 10 minutes before machine was properly sanitizing. This could be due to a failing booster heater. Failer to reach minimum rinse temperature of 180F will result in a violation and point deduction. 4-502.11(A) Maintain utensils in good repair. A few plastic serviing trays beginning to chip on corners. Discarded. |
|
53
|
0
|
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. Floor tiles damaged/missing on threshold of walk in freezer door. Repair. |