|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
No |
Yes
|
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.
*Black ice bin has suspected microbial growth on sides. Ensure ice bins are cleaned more frequently to prevent microbial growth. |
|
40
|
0.50
|
Personal cleanliness |
No |
Yes
|
No |
2-402.11 - Effectiveness: Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.
*Employees handling food were not wearing head restraints. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 - Good Repair and Proper Adjustment: Equipment shall be maintained in good repair.
*Racks above lettuce cooler, clean dish rack, and produce walk in cooler racks are rusting and are no longer smooth and easily cleanable. Ensure racks are replaced or repaired. Tape used around chef drawer needs to be replaced with material that can be easily cleaned. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
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.
*Rack above rethermalizer and walls of soup walk in cooler have heavy dust build up. Gaskets in both chef drawers have food debris and need to be cleaned. Top of cold holding unit under turbo chefs have suspected microbial growth build up and need to be cleaned. |