|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Clean the equipment and utensils as required to avoid contamination. -P - Observed blade of slicer stored as clean but soiled with food residues. CDI, operator removed cover for cleaning.
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P - Provide sanitizer at proper concentration. Observed sanitizer low at 3 compartment sink. CDI, operator refilled sink to proper concentration. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14 Wiping Cloths, Use Limitation - C - Store wet wiping cloths in sanitizer in between uses. Observed a wet wiping cloth on prep table. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment-Equipment - C - Keep equipment in good repair and proper adjustment. Observed several lights out under hood ventilation system. Observed damaged foam gasket on top of dish machine \and causing corrosion. Maintain in good repair so equipment is easily cleanable. Observed split gasket on door of low reach in refrigerator. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
. /4-602.13 Nonfood Contact Surfaces - C - Nonfood contact surfaces shall be free from an accumulation of soil. Observed some residues accumulating on top of dish machine. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11 Designation-Dressing Areas and Lockers - C - Provide a designated area for employee belongings. Observed employee food stored on shelf above food for customers. |