|
10
|
0
|
Handwashing sinks supplied & accessible |
No |
No
|
No |
5-202.12 (A) Handwashing, Installation. Provide at least 100 degree F water at all handsinks. Main handwashing sink is maxing out at 97F. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed large plastic containers stored on the wash side of 3-compartment sink air drying. CDI: containers moved. |
|
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. Cleaning is needed to the fan guards in walk in cooler. Keep all nonfood contact surfaces clean. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Provide a drain plug for the dumpster. |
|
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. Cleaning is needed to the vents observed with dust buildup in main area. |