|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed kitchen dish machine dispensing 0ppm of chlorine sanitizer. After priming machine and PIC readjustment of the feeder lines, machine was observed to be dispensing 100ppm chlorine sanitizer. Employees should utilize test strips to ascertain whether or not machine is properly functioning before use.. |
|
41
|
0.50
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed a scooping device stored with handle inside the dry good product. Observed a handle-less container used as scoop in a dry goods container. Scooping devices such as these should be stored with handles outside of the product, such that no hand contamination of the product may occur. Scooping devices were removed by PIC. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several wet stacked plastic containers in the clean dish area. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
Yes |
No
|
No |
4-501.11 Maintain utensils in good repair. Observed a heavily burnt plastic lexan pan stored as clean in the dish area. Damaged utensils must be repaired or replaced. Item was discarded. |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed dish machine rack slide coming unsealed from the wall and collecting black residue, observed walls near the dish machine collecting debris, observed wall damage near rear door and back hallway area. Observed air vents throughout kitchen and server area collecting heavy amount of dust build up. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed disorderly storage of employee bags, jackets, and other items in the rear canwash/dry storage area. Employee items were stored on/in contact with dry good packages. Employee items should be stored in areas with strict segregation from food or utensils. |