|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure.
Observed interior of microwave oven with food and splash debris. PIC to address cleaning frequency of microwave. |
|
48
|
1
|
Warewashing facilities: installed, maintained & used; test strips |
No |
Yes
|
Yes |
-REPEAT-
4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf-
Observed facility max/min dish plate thermometer inoperable due to installation of incorrect battery size. Current dish plate requires CR2032 or equivalent battery.
10-day VR required (6/5). |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
-REPEAT-
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 buildup of food residue on interior bottom surfaces of prep unit and standing reach-in cooler. Observed food debris buildup on trays used to store ramekins of raisins and brown sugar. PIC to address cleaning frequency. |
|
55
|
0
|
Physical facilities installed, maintained & 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 buildup of dust around vents in kitchen and dry storage areas. PIC to address cleaning frequency.
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 missing ceiling tile in corner by 3-comp sink. Per PIC, tile was removed for repairs to lines run through the ceiling. PIC to ensure contamination to food prep areas and clean equipment/utensils is minimized. |