|
41
|
1
|
Wiping cloths: properly used & stored |
No |
Yes
|
No |
3-304.14(B)(1) Wiping Cloths. Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in properly mixed chemical sanitizer. Wet cloths lying around kitchen. Need to be kept in properly mixed chemical sanitizer. |
|
44
|
1
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-903.11(B) Storage, Equipment and Utensils. Clean equipment and utensils shall be covered or inverted. Plates and utensils facing upwards need to be covered or inverted. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11(B) Equipment, Good Repair. Equipment components such as doors, shall be kept intact, tight, and adjusted. Seal on WI cooler beginning to tear; needs to be replaced. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11(C) Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be kept free from a build-up of food residue/debris. Multiple nonfood-contact areas (counters, shelving, top of mechanical dishwasher, handles/bottoms of RI units) have food residue/debris present. Need to be cleaned and kept free from build-up. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12(A) Cleaning. Physical facility needs to be cleaned as often as needed to keep it clean. Facility needs to be deep cleaned under and behind equipment, as well as on walls and ceiling; significant amount of grease and debris build-up present. |
|
56
|
1
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
6-501.14(A) Cleaning Vent Systems. Vents shall be cleaned so they are not a potential source of contamination (dust/debris). Fans and vents in kitchen have dust present. Need to be cleaned. |