|
41
|
0.50
|
Wiping cloths: properly used & stored |
Yes |
Yes
|
No |
REPEAT: 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed wiping cloths in sanitizer bucket and spray bottle holding sanitizer solution both stored on floor under the 3-compartment sink. CDI - Bucket and spray bottle removed from floor. -0.5- |
|
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 holes surrounding edges of protein prep sink. -0-
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed heavily scored cutting board at prep unit. -0- |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-501.16 (A) Do not use a warewashing sink for handwashing. Observed food employee washing their hands at the 3-compartment sink. CDI - Employee was educated and instructed to wash hands at the kitchen hand washing sink. -0.5- |
|
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 hood vent over cook line with moderate grease build up and dripping and accumulated build-up on non-food contact surfaces of warming unit at cook line. Recommend higher cleaning frequency. -1- |