|
10
|
0
|
Handwashing sinks supplied & accessible |
No |
No
|
No |
5-202.12 Handwashing Sinks, Installation (C) - Observed front handwashing sink with hot water only able to reach 83F. A HANDWASHING SINK shall be equipped to provide water at a temperature of at least 38C (100F) through a mixing valve or combination faucet. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-205.10 Food Equipment, Certification and Classification (C) - Observed two drink crates used as shelving to keep sanitizer bucket and fan off floor. Except for toasters, mixers, microwave ovens, water heaters, and hoods, FOOD EQUIPMENT shall be used in accordance with the manufacturer’s intended use and certified or classified for sanitation by an American National Standards Institute (ANSI)-accredited certification program. If the EQUIPMENT is not certified or classified for sanitation, the EQUIPMENT shall meet Parts 4-1 and 4-2 of the Food Code as amended by this Rule. Use food grade shelving to facilitate cleaning on the floors. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Cleaning, Frequency and Restrictions (C) - Observed debris build-up on the floor under the 3-comp sink and ice machine. All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-501.14 Cleaning Ventilation Systems, Nuisance and Discharge Prohibition (C) - Observed both ceiling vents with dust build-up, one above the 3-comp sink and the other above the dry storage area. Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. |