|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-703.11 - Hot Water and Chemical: After being cleaned equipment food contact surfaces and utensils shall be sanitized in chemical or hot water through approved manual or mechanical methods. P *Discussed procedures for cleaning and sanitizing food contact surfaces. Chlor cleanup degreaser is being used on specifically the cutting boards as the final step. Other food contact surfaces have sanitizer used as the final step. The cutting boards are sprayed with sanitizer while in use but the final step of cleaning procedure does not include a sanitizer step. Ensure that all food contact surfaces receive an approved sanitizer as the final step of the cleaning procedure. Instructions provided on wall with chemicals specify to use block whitener, followed by the chlor cleanup degreaser, and then followed up with the final step sanitizer spray. CDI- Discussed with PIC and cutting boards were washed, rinsed, and sanitized. |
|
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. *Several rolling carts used for transporting food are rusted and need to be repaired. |
|
49
|
0
|
Non-food contact surfaces clean |
Yes |
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. *Detail clean in cracks and crevices of the wrapping stations due to dust and debris buildup. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-101.11 - Surface Characteristics: Floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. *Observed gap between FRP paneling beside handsink near door to back of store is missing caulk and needs to be resealed. This needs to be sealed so it is smooth, nonabsorbent, and easily cleanable.
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. *Observed potential microbial growth and dust along some of the seams along wall panels and along the ceiling in the walk-in in front of the condenser. Condenser fans need detailing due to dust buildup. |