|
41
|
0.50
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14 Wiping Cloths, Use Limitations (C)
3-304.14 Wiping Cloths, Use Limitation
Wet wiping cloth stored on counter top. (B) Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be held between uses in sanitizer and laundered daily. PIC placed cloth in sanitizing solution. ***CORRECTED DURING INSPECTION (CDI)*** |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Good Repair and Proper Adjustment - Equipment (C)
Torn and corroded gaskets on the lowboy doors. Equipment shall be maintained in good repair. PIC is advised.***REPEAT VIOLATION *** |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-602.13 Nonfood Contact Surfaces (C)
Work top counters and outer surfaces of equipment are soiled and shall be cleaned. Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. The PIC is advised. ***REPEAT VIOLATION*** |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Cleaning, Frequency and Restrictions (C)
The following areas are soiled and shall be cleaned: floors along cook line, ceiling tiles, and hood panels. 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. The PIC is advised.
6-501.114 Maintaining Premises, Unnecessary Items and Litter (C)
Throughout the kitchen are areas of unnecessary storage and excessive clutter. The Premises shall be free of items that are unnecessary to the operation or maintenance of the establishment such as EQUIPMENT that is nonfunctional or no longer used and litter. |