|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations. -P Observed sanitizer dispenser testing at 0ppm QAC. Utensils that were just washed were wet and tested 0ppm for QAC sanitizer on clen side drainboard. CDI by sending all utensils back to wash,rinse, sanitize. Adjusted dispenser and tested at 150ppm. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizer buckets testing 0ppm. CDI buckets refilled. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. All equipment needs thorough cleaning. Observed residue and food debris build-up on and inside equipment. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.16 Provide waste bins in required areas including at handwash sinks. No waste basket at handwash sink. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-502.12 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, walls, and ceilings need cleaning. Observed dust, residue build-up throughout kitchen. Clean all HVAC vent covers.
*Establishment assigned K status. All transitional permit items completed. |