|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues.
Observed soiled handles on cold holding units throughout the facility. Observed sides of cooking equipment soiled, as well as sides of holding equipment such as Stand up RIC and Lowboy coolers. Observed dust and debris buildup on shelves above the biscuit station. Observed surfaces below expo line and below grill with grease buildup in need of cleaning. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed chipped floor tiles near chicken breading area as well as around the 3-Comp sink. Observed low grout on floors near 3-Comp Sink as well as chicken breading area.
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 floors by biscuit station with buildup and residue in need of cleaning. Observed ceiling by 3-comp sink and chicken breading area with grease buildup and residue.
Ensure that floors, walls, and ceilings are maintained in good repair and are non-absorbent, and that floors, walls, and ceilings are cleaned on a more frequent basis |