|
13
|
0
|
Food separated and protected |
No |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed one pan of egg wash being stored over ready to eat cucumbers and mac salad. CDI Egg wash relocated to bottom shelf below ready to eat foods. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed equipment and utensils stored as clean with food debris on it. CDI Item returned to ware washing. REPEAT Last inspection full points were taken for sanitizer concentration; due to this item being a repeat but not sited on prior two inspections; half points deducted. If seen in next inspection; full points will be deducted. |
|
38
|
0.50
|
Personal cleanliness |
No |
Yes
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employee wearing watches and bracelets while performing food dispensing and scooping food on plates. Make sure food employees remove all jewelry other than a plain wedding band to facilitate hand washing. REPEAT. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of equipment/utensils. Make sure to spread out so equipment/utensils can air dry properly. REPEAT |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
Yes
|
No |
4-501.14 Ware washing Equipment, Cleaning Frequency - C Parts of ware washing including spray arms, basin, baseboards shall be cleaned every 24 hours, prior to use, or as often as accumulation occurs. Observed food debris clogged in 3 spray arms attavhmentc and clean equipment/utensils on clean baseboard side with food debris. Make sure to increase cleaning frequency. REPEAT |
|
53
|
0
|
Physical facilities installed, maintained and 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 minor dust on ceilings over food preparation area. Make sure to increase cleaning frequency. REPEAT Points not deducted due to overall effort of cleaning prior items listed last inspection. If seen in next inspection, points will be deducted. |