|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-602.12 (A) The Food Contact surfaces of cooking and baking equipment shall be cleaned at least every 24 hours. Metal trays have heavy carbon buildup on them. Replace trays if they can’t be effectively cleaned due to buildup. 0 pts. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. PIC was preparing food with watch on wrist. Food employees must not wear jewelry on their hands or wrists. 0 pts. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
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. Detail cleaning needed inside refrigeration units, shelves, and low shelves throughout establishment. Clean these areas more frequently. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
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 need to be cleaned throughout, especially under the 3-compartment sink. Clean physical facilities more frequently. REPEAT |