|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-602.11 (E)(4) - C EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers shall be cleaned at a frequency specified by the manufacturer, or absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. Beverage nozzles on soda machine and ice bin observed with black residue and buildup. Employee began cleaning nozzles and ice machine during visit. CDI |
|
37
|
1
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 - C Except for containers holding FOOD that can be readily and unmistakably recognized such as dry pasta, working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD. Numerous containers observed without labels. Ensure all items that are not easy to identify are maintained labeled when taken out of original package. |
|
41
|
1
|
Wiping cloths: properly used & stored |
Yes |
Yes
|
No |
3-304.14 - C Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be held between uses in a chemical sanitizer solution at a concentration specified under § 4-501.114 and laundered daily as specified under 4-802.11(D). Several wet wiping clothes observed throughout establishment outside of a bucket. PIC moved wet rags to Santizier bucket during visit. CDI |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-205.10 - C 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. Nonabsorbent wooden shelves that are in GOOD REPAIR may be used in dry storage areas. Non commercial rice cooker observed being used in facility.
4-501.11 Equipment shall be maintained in good repair. Handle on reach in outside of main kitchen observed broken . Repair handle with approved handle. Spray nozzle at 3 comp observed in poor repair. Repair/replace sprayer as needed to be in good repair. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-602.13 - C Non FOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Side of fryer/grill and bottom of reach in cooler/freezers observed with heavy build up. PIC informed to clean these areas as needed. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12(A) - C PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Walls and floor around cook area observed with large buildup/grease.
6-501.11 -C PHYSICAL FACILITIES shall be maintained in good repair. Ceiling observed with cracked near maketable. Repair ceiling as needed. |