| 44,45 Utensils and equipment |
in |
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|
0 |
| 44,45 45 Warewashing facilities installed, maintained, and used; test strips |
in |
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|
0 |
| 44,45 0080-04-09-.04(5)(a)10 Warewashing machine must have a wash solution temperature no less than 150F |
out |
Ware washing dishwasher temperature checked with state certified thermometer 2 times back-to-back did not reaching over 117 should reach no less than 150 degrees during washing. |
|
Core (C) |
1 |
| 46 Non-food contact surfaces clean |
in |
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0 |
| 46 0080-04-09-.04(6)(a)1(iii) Non-food contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. |
out |
Kitchen area- Outside of prep coolers, top of dishwasher organic buildup. |
|
Core (C) |
0 |
| 51,52 Facilities |
in |
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0 |
| 51,52 52 Physical facilities installed, maintained, clean |
in |
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0 |
| 51,52 0080-04-09-.06(2)(a) Floors, walls and ceilings - Designed, constructed, and installed smooth and easily cleanable |
out |
Several ceiling tiles in retail and restaurant area water stained no longer easy cleanable. |
|
Core (C) |
0 |
| 51,52 0080-04-09-.06(5)(b) Physical facilities shall be cleaned as often as necessary |
out |
Kitchen- fan on wall and walls in kitchen at sink areas excessive dust build up, grease build up on wall behind fryer, ceiling fans throughout facility black build up on blades and other areas of fans. |
|
Core (C) |
0 |