|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Common Name - Working Containers (Pf). . . . . Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. . . . . .Clear plastic spray bottles of in-use chemicals not labeled to identify product. . . . . .CDI - Bottles labeled.
7-202.12 Conditions of Use (P). . . . .Use poisonous or toxic materials according to the manufacturer's label. Use pesticides approved for use in commercial food service only. . . . . .The establishment had chemicals they were using as sanitizer but upon inspection of labeling, the product did not specify that it could be used as a sanitizer on food-contact surfaces. . . . . .CDI - Establishment created bleach sanitizer on-site to use as a sanitizer. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Food Storage - Preventing Contamination from the Premises (C). . . . . .Foods shall be protected from contamination by storing food: (3) At least 6 inches above the floor; Exceptions (B) food in packages and working containers may be stored less than 6 inches above the floor on case lot handling equipment or, (C) Pressurized beverages containers, cased food in waterproof containers such as bottles or cans, and milk containers in plastic crates may be stored on a floor that is clean and not exposed to floor moisture. . . . . . .Observed boxed food product and cooked food in metal service pans stored on the walk-in freezer floor. . . . . .Food should be off the floor at all times in an establishment. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11 (A), (B), and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles Storing (C). . . . .Store cleaned equipment, utensils, linens, and packages in a clean, dry location and at least 6 inches off the floor. Cleaned utensils need to be covered or inverted when in storage. . . . . .Washed, rinsed, and sanitized flatware observed uncovered and not inverted at the cooking line pass thru. . . . . .Items should be covered or inverted during storage. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113 Covering Receptacles (C). . . . .Keep dumpster and other outside waste handling containers for refuse, recyclables, and returnables covered with tight-fitting lids or doors. . . . . .Outside dumpster lid observed open while not being actively used. . . . . .Keep dumpster covered when not in use. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12 Cleaning, Frequency and Restrictions (C). . .REPEAT. . .Physical facilities shall be cleaned as often as necessary to keep them clean. . . . .Floor and walls of the establishment observed with food residue build-up. . . . . .Clean areas during down times.
6-501.113 Storing Maintenance Tools (C). . .REPEAT. . .Maintenance tools and items shall be stored so they do not contaminate food, equipment, utensils, linens, and single-service articles. . . . . .Tool box, and various ground maintenance items observed in storage room with boxed food product. . . . . .Maintenance equipment needs to be removed and stored in a separate area away from food product |