|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-602.11 (E) (4) Equipment such as ice bins, beverage dispensing nozzles, lines and tubes, ice makers, cooking oil tanks and lines, water vending equipment and coffee grinders shall be cleaned as often as the manufacturer recommends or as often as needed to preclude the accumulation of mold or soil.
-Ice machine had build up of black residue on the shield, walls, and internal components.
*PIC unplugged and drained machine immediately after being shown the residue and instructed employees to clean the machine.
*NO POINTS TAKEN |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-207.11 - Restriction and Storage: Medicines that are in a food service establishment for the employee use shall be labeled with a legible manufacturer's label and located to prevent the contamination of food, equipment, utensils, linens, and single-service and single-use articles P
-Cold and flu medicine was on the shelf above prep unit and prep table.
*CDI. PIC moved medication.
7-204.11 - Sanitizers, Criteria: Chemical sanitizers used on food contact surfaces shall not exceed concentrations of 200ppm for chlorine or 400ppm for quaternary ammonia. P
-Sanitizer solution was above testable range. The buckets were filled from the sink so all sanitizer in establishment was too high of a concentration.
*CDI. Sanitizer drained and diluted with PIC. Buckets refilled from sink after correction.
*1.0 POINTS TAKEN |
|
37
|
1
|
Food properly labeled: original container |
No |
Yes
|
No |
3-302.12 - Food Storage Containers, Identified with Common Name of Food: Label all working containers of food (oils, spices, salts) with the common name of the food except food that is easy to identify such as dry pasta.
-Unlabeled seasonings and spices. Ensure all containers are labeled, especially major allergens like sesame.
*REPEAT
**1.0 POINTS TAKEN |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-602.13 - Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils: Non-food contact surfaces of equipment shall be cleaned at a frequency to prevent accumulation of soil residue.
-Gaskets of the prep cooler and reach in cooler need more frequent cleaning.
*The chlorine can destroy the rubber gaskets if the concentration is high. Suggest wiping them out with a damp rag with soap and water.
*NO POINTS TAKEN |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 - Cleaning, Frequency and Restrictions: 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.
-clean area around fryers and handwashing sink before food residue accumulates.
*NO POINTS TAKEN |