|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-602.12 (A) The Food Contact surfaces of cooking and baking equipment shall be cleaned at least every 24 hours. Observed debris on interior of microwave in kitchen area. Food employee stated that the equipment is cleaned almost every day. CDI- employee cleaned interior of microwave. -zero- |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bag of flour stored on floor in mixing area of kitchen. CDI- bag of flour was placed on a shelf. Observed sweet peppers sitting directly on the shelving in walk-in cooler. CDI- peppers were discarded. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed stacks of containers that were stacked wet on clean portion of dish machine. CDI- containers were separated and allowed to air dry. |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
Yes |
No
|
No |
4-903.11(A)(C) Store single-use and single-service articles 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 boxes of single-service cups stored on floor near back door of facility. CD- boxes were placed on the shelf. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed refrigerator in kitchen that is in bad repair. Management in aware of that and is not storing food in it until repaired. -zero- |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
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. Clean exterior of grill, fryers, ovens, refrigeration units, and shelving in kitchen area. REPEAT (half points due to severity). |