|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
PIC confirmed deli slicers are sanitized every 4 hours. Ensure they are broken down and cleaned thoroughly every 4 hrs in addition to sanitizing.
4-602.11 Equipment Food-Contact Surfaces and Utensils. (C) Except as specified in (D) of this section, if used with TIME/TEMPERATURE CONTROL FOR SAFETY FOOD, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned throughout the day at least every 4 hours. P
No cleaning of units being done during inspection. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
Detailed cleaning on dry storage racks and floors in walk in freezer. Additional cleaning needed on top of oven at sandwich station. Clean as often as needed to prevent buildup.
REPEAT 4-601.11 - Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils: Non-food contact surfaces and utensils shall be clean to sight and touch. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
Additional cleaning needed on floor of the walk in freezer.
REPEAT 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.
Replace missing dome strainer at purge sink near sushi station. Repair floor near fryers where it is worn/chipped and no longer easily cleanable.
REPEAT 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. |