|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
Yes
|
No |
-REPEAT-
6-501.111 Keep the premises free of insects, rodents, and other pests.
Observed a couple of flying pests in lobby and dish pit areas. Increase pest control visits as needed to preclude pests. |
|
44
|
1
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
-REPEAT-
4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed wet stacking with multiple dishes stored as clean. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
-REPEAT-
4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent
cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
Observed foil being used to cover multiple shelving surfaces. Remove foil from shelving surfaces. |
|
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 on exterior surfaces of multiple pieces of cooking equipment such as fryers and range tops, exterior surfaces of cold holding units, prep table surfaces, etc. Increased and more thorough cleaning frequency recommended. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
-REPEAT-
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 some walls in need of cleaning throughout. Increased and more thorough cleaning frequency recommended.
6-501.114 Remove any items that are unnecessary to the operation or maintenance of the establishment such as equipment that is nonfunctional or no longer used. Observed some items such as front steam table and chef top not in use. Remove unused equipment. |