|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying.
Observed multiple wet stacked containers on the drying rack. Ensure proper air drying prior to stacking.
-CDI- PIC unstacked pans. |
|
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 a PT unit not in use when EHS asked the PIC the PIC stated that the unit is currently down and has a work order in for it to be repaired.
Ensure that equipment is repaired and maintained in good repair. |
|
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.
Observed buildup of soil and debris on the external portions of cooking and holding equipment on the cookline as well is inside the internal portions of holding equipment. Ensure that nonfood contact surfaces are cleaned and maintained as clean. |
|
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. Observed floors throughout the kitchen area as well as the floors of the WIF with soiling and debris present ensure that floors are cleaned and maintained as clean. |