|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Ensure that hand washing sink is used for the sole purpose of handwashing only. Observed a wet wiping cloth and scrub pad stored on hand washing sink. Moved by REHS during inspection. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes left wet stacked. Pans shall be stored in a manner that allows them to properly air dry. Food establishment shall implement pyramid stacking method to combat this issue. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed torn gasket channels in some reach in units. Ensure that these gasket channels get replaced to maintain tight seals on reach in units.
4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf\
Remove any broken or cracked dishes from facility as they do not meet cleanability rules. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-603.12 Precleaning Dishes shall be effectively pre cleaned to remove labels and label residue attached from previous uses. Plastic containers moved to 3 comp sink to be washed, rinsed, and sanitized again. |
|
54
|
1
|
Garbage & refuse properly disposed; facilities maintained |
No |
Yes
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors and lid left open during the inspection. Ensure that dumpster is closed after use to prevent possible attraction or possible harborage of pests. |
|
55
|
0.50
|
Physical facilities installed, maintained & 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. Floors needed additional cleaning throughout the facility, mainly in the back room by the 3 comp sink. |