|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Sanitizer too strong. CDI: sanitizer remade to correct concentrations. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Employee Aloe Vera bottle stored in RIC on bottom shelf near food. CDI: PIC relocated to employee shelf. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Duct tape currently holding two doors shut in RIC. Although temperatures are good inside the unit, the door should not require duct tape to remain shut. PIC stated that a repair man has been contacted and the door is going to be repaired. |
|
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. Bottom of coolers have build up present and could use additional cleaning. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Employee drinks/food found in top shelf of RIC, on prep table and on drain board of prep sink. Establishment shall designate a place for employee belongings to prevent contamination from occurring. |