|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. - Observed the interior walls of the ice machine to have build ups of grime. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - Observed the wiping cloth buckets at the cookline to be testing at >200ppm of chlorine.
CDI - PIC diluted solution. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. - Observed multiple cleaned colanders to be stored on the shelf directly adjacent to the handwash sink which has no splash guards, subjecting the cleaned dishes to possible splash contamination.
CDI - Cleaned dishes moved to other side of the rack to limit the possibility of splash contamination. EHS advised to move the rack or install a splash guard on the sink. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. - Observed a slow continuous drip leak to be coming from the ceiling light at the fry station. Drip leak is not dripping onto equipment but it dripping onto the floor in front of the fryers. |