|
10
|
0
|
Handwashing sinks supplied & accessible |
No |
No
|
No |
5-202.12 Handwashing Sinks, Installation (C)
Missing cold water at the handwashing sink in the prep area.
Handwashing Sink, Installation
(A) A handwashing sink shall be equipped to provide water at a temperature of at least 100°F through a mixing valve or combination faucet.
(C) A self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (C)
Observed buildup and rust on the three-compartment sinks.
Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils
(B) The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.
(C) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Cleaning, Frequency and Restrictions (C)
Observed debris on the wall by the hose near the three-compartment sinks and rust on the wall near the handwashing sink, and buildups on the vents in prep area and walk in cooler.
All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. |