|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Large amount of pans that were stored as clean with food residue on them. Food-contact surfaces of equipment and utensils shall be cleaned to sight and touch. CDI - Dirty utensils moved to dish machine to be re-washed. REPEAT // 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Buildup inside ice machine. Clean ice machine more frequently. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Stacks of clean containers and pans stacked while they were still wet. Allow utensils to adequately air dry before stacking. REPEAT |
|
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 sides of cooking/holding equipment, interiors of hot holding cabinets and shelves throughout. Clean these areas more frequently. REPEAT |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Hot water handle on 3-compartment sink is loose and needs to be repaired. 0 pts. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Reseal 3-compartment sink to wall as old caulking has worn. 0 pts. |