| 08 Adequate handwashing sinks properly supplied and accessible |
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| 08 0080-04-09-.05(2)(e)1 Handwash sink shall only be used for washing hands; accessible at all times |
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Handwashing sink in the front prep area was observed to have a build-up of food residue and debris. Handwash sinks shall only be used for washing hands. |
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Priority Foundation (PF) |
0 |
| 14 Food contact surfaces; clean and sanitized |
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| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
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Observed food residue and debris build-up from previous use on the blades of the Wedgemaster that was stored clean on the bottom shelf of the storage table in the kitchen area by the 3 Bay sink. |
Employee recleaned and sanitized Wedgemaster during inspection. |
Priority (P) |
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| 44,45 Utensils and equipment |
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| 44,45 45 Warewashing facilities installed, maintained, and used; test strips |
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| 44,45 0080-04-09-.04(5)(a)4 Warewashing equipment shall be cleaned before use, to prevent recontamination, and at least every 24 hours if used. |
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The automatic dish machine was observed to have excessive amount of buildup on the outside of the machine top, the inside of the machine, and on the spraying unit. |
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Core (C) |
1 |
| 46 Non-food contact surfaces clean |
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| 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. |
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Several nonfood contact surfaces were observed to have excessive amount of dried food residues build up and grease. These areas include the inside of cold holding unit, cooking and hot holding equipment, hand towel dispensers, handles of makeshift units, and top inside of the salad prep case. |
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Core (C) |
1 |
| 51,52 Facilities |
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| 51,52 52 Physical facilities installed, maintained, clean |
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| 51,52 0080-04-09-.06(5)(b) Physical facilities shall be cleaned as often as necessary |
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The walls and floor in the food service cooking/preparation area were observed to have excessive amount of grease build-up, trash and dried food residues especially under the fryers and stoves. |
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Core (C) |
4 |
| 53 Ventilation, lighting, and designated areas used |
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0 |
| 53 0080-04-09-.06(2)(b)2 Ventilation/hood system/filtration installed not to cause contamination |
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Vent hood in the food service area were observed to have an excessive amount of dried food residues and grease build-up. |
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Core (C) |
1 |