|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.
EHS observed utensils and food containers stored wet at the drying area by the 3 compartment sink. Establishment has limited space for air drying but items shall not be stacked on top of each other while wet and need to have proper space to air dry. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor.
EHS observed in the storage building, single use items being stored on the floor in a box. PIC stated that they are interested in possibly getting dunnage racks for the shed. |
|
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.
Upon arrival, PIC informed EHS of an oven that is currently not working. PIC stated that the new oven is at another store and is going to be delivered this week to be installed. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
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.
EHS observed hamburger patties on the bottom of the reach in freezer by the grill area. PIC stated that at the end of the day, the freezer is cleaned out and food debris is removed and thrown away. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance.
EHS observed that the storage shed is full and hard to organize due to the amount of items in the shed. The shed needs to be gone through and items that are no longer necessary to operation and maintenance need to be discarded or removed as to make room for items that the establishment does need and use. |