|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed single use food ramekins being used as utensil scoops in dry goods and sauces. Replace single use items with utensil that is durable.
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board with deep gouges and staining at flip top cooler. Resurface or replace cutting board. -REPEAT- -1 point- |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
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 heavy food splash, debris, and residues on shelving in walk in cooler, on inner surfaces of reach in coolers, and on non-food contact surfaces of cooking equipment. Recommend higher frequency and more thorough cleaning. -REPEAT- -1 point- |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.16 Store mops for air drying after use. Observed mops stored in mop bucket while in storage. Store mop in a manner that facilitates air drying when not in use.
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 food splash, debris, and residues on walls in dry storage area, prep areas, and around prep line. Observed debris on floors under prep tables. Recommend higher frequency and more thorough cleaning. -REPEAT- -1 point |