|
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. 2 strainers, cutting board and bowl observed on clean dish shelf but still had food debris on them. CDI - Items taken to 3-compartment sink to be washed again. // 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Buildup present in ice machines. Clean ice machines more frequently. REPEAT |
|
38
|
2
|
Insects & rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Several flies observed in establishment. Keep doors closed to prevent pests from entering. REPEAT |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-502.13 Single-use and single-service articles cannot be reused. Frozen okra observed in oyster container in freezer. Do not re-use single-use or single-service articles. 0 pts. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. 2 knives observed with tape on handles. Replace knives or remove tape. // 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Several blenders that are domestic equipment observed in establishment. All food equipment must be NSF commercial equipment. // 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. The cutting boards in the establishment have deep cut marks and need to be replaced or resurfaced. // 4-501.11 Maintain equipment in good repair. Chest freezer has a very rusted lid and needs to be replaced. |
|
49
|
0
|
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. Grease buildup on exteriors of cooking equipment. Grease buildup on shelves. Clean these areas more frequently. 0 pts. |
|
55
|
0.50
|
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. Large amount of old equipment and appliances near back door. Remove unnecessary items to prevent harboring pests or rodents. // 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Grease buildup on walls and ventilation system. Floors need to be cleaned throughout kitchen. Clean physical facilities more frequently. |