|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
0 points: Repair the handle of the top part of the Alto CSham; repair the corner cap at the FRP wall nearest the chice [
4-501.11 - Good Repair and Proper Adjustment: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
No |
0.5 points: Clean the insides of the two door Traulsen reach in freezer; the gaskets have some buildup on them as well as the inside bottom of the reach in freezer.. 4-602.13 - Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils: NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a
frequency necessary to preclude accumulation of soil residues. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
Yes |
No
|
No |
0 points: The hose attached to the mop sink has a sprayer on it with no backflow preventer. Purchase a backflow preventor rated for continuous presser such as ASSE 1052. Picture left with staff so they can can request one. CDI- Sprayer was removed during inspection. 5-202.14 - Backflow Prevention Device, Design Standard: A backflow or back siphonage prevention device installed on a water supply system shall meet ASSE standards for construction, installation, maintenance, inspection, and testing for that specific application and type of device. P |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
0.5 points: Clean the ceiling panels throughout the facility, clean the walls of the facility behind the fryer and behind and around the handwashing sink, clean the floors of the walk in cooler around the legs of the shelving in the cooler, clean the floor closest to the wall throughout the facility. 6-501.12 - Cleaning, Frequency and Restrictions: All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. |