|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
0 points. 4-603.16 - Rinsing Procedures: Washed utensils and equipment shall be rinsed so that abrasives and cleaning chemicals are removed or diluted by using separate water rinse after washing and before sanitizing. The utensil sink was set up in the order of wash, sanitize, then rinse. Be sure to use wash, rinse, then sanitizer-employee corrected sink. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
No |
0.5 points. 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. The display cases need cleaning to remove debris and spills. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
0.5 points. 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. The floor in the walk-in freezer needs cleaning, tape-packing material-crumbs. |