|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Metal meat trays had visible dried meat residue and grease on them. Food-contact surfaces of equipment and utensils shall be cleaned to sight and touch. CDI - Trays taken to 3-compartment sink to be rewashed. REPEAT |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Metal trays stacked up while still wet. Utensils shall be air dried prior to stacking. Allow adequate time for air drying. REPEAT |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Cutting board behind 3-compartment sink was cut up and plastic is flaking off of it. Cutting boards shall be smooth and easily cleanable. Resurface or replace cutting board. 0 pts. |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-603.15 (A) - (C ) Follow required alternative manual warewashing procedures for fixed equipment and large utensils. Establishment is only using degreaser to wash cutting boards and grinder. Fixed equipment may be cleaned using alternative warewashing procedures. Alternative warewashing procedures must include a wash step with a detergent or soap, rinse with water, and sanitize with a sanitizer solution at the appropriate concentration. |