|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 - Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration, and Hardness: Maintain sanitizer at correct concentrations when being used to sanitize. Chlorine sanitizer shall be maintained between 50-200ppm. Quaternary ammonia sanitizer shall be maintained between 200-400ppm. P
-Dishwasher is not pulling sanitizer from the bottle.
*CDI. Repairman arrived during inspection and fixed the dish machine. Dishes recently washed were moved to dish pit to rewash-rinse-sanitize.
*1.5 POINTS TAKEN |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 - Effectiveness: Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. *Ensure proper hair restraints are worn when working with food.
-Beard with no beard guard.
*NO POINTS TAKEN |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 - Repairing: Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair.
-Floor under drainboard, near dishwasher is bare concrete.
-Wall under dish washer is damaged.
*REPEAT
*NO POINTS TAKEN |