|
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 wet wiping cloths in water for students to wipe tables. Provide sanitizer of correct strength or follow up current cleaning prcedure with sanitizer use by adult. -0- |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
Yes |
No
|
No |
4-501.18 Keep the wash, rinse, and sanitize solutions clean. Observed debris in rinse compartment. CDI - PIC emptied and refilled with clean solution after washing out rinse bay.
4-501.15 Operate a warewashing machine in accordance with data plate. Observed dish machine not meeting pressure requirements of the data plate. CDI - CMS maintenance onsite for repair at time of inspection. Make sure pressure is adequate before resuming use. -.5- |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed dust buildup on cooling fan covers and blades in kitchen. Clean. REPEAT -.5- |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed dust buildup on ceiling in areas throughout kitchen. Dust ceiling and vent attachments. -0- |