|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (Pf) Dried residue on food prep sinks. Metal container had food residue present and was stored on drainboard as clean. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-501.14 Warewashing Equipment, Cleaning Frequency (C) Three compartment dish sink vats have accumulation of residue and grease. Drainboard holding rack with clean utensils was dirty. Clean 3-compartment sink more frequently. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-602.13 Nonfood Contact Surfaces (C) Grease accumulation and food residue present inside freezers, refrigerators and exterior surfaces of equipment. Grease accumulation on interior hot holding display, shelving and storage areas under equipment. Clean the cook line equipment faces and stove tops. Clean the hot case interior surfaces of the hot bar, lines and lower surfaces. Clean the make line condiment table top line around the lid, trays, edges/ledge line and exterior surfaces. Clean rolling carts. Equipment surfaces are to be clean. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12 Cleaning, Frequency and Restrictions (C)
Clean the floors along the cook line, under equipment and along the wall edges throughout the restaurant. Floors need cleaning in kitchen areas under rolling equipment, along wall edges and throughout where build-up is observed. Grease and residue present under equipment and along floor and wall junctures. Clean the floors along the 3 comp sink lines where pipe under sink is present. Floors, walls and ceiling are to be clean and in good repair. |