Deducted | Critical | Remarks |
1 | No | 4-601.11(C) Keep nonfood contact surfaces of equipment (interiors of refrigeration units and cooking equipment, exteriors of equipment, storage shelves, etc.) free of an accumulation of dust, dirt, food residue, and other debris. / The refrigeration shelves and door gaskets had residue. The exterior of the fryers and the grill had grease accumulation. |
5 | Yes | 4-501.114, 4-703.11 Sanitize utensils with chlorine for 10 seconds or more at the following corresponding temperatures and concentrations: 50 ppm at 75 F or higher; or 100 ppm at 55 F or higher. / The auto dish machine was operated several times, and no chemical sanitizer was detected. CEASE USE OF THE AUTO DISH MACHINE UNTIL REPAIRED AND VERIFIED BY JCDH ENV HEALTH SPECIALIST. USE THE 3-COMPARTMENT SINK TO MANUALLY WASH, RINSE AND SANITIZE FOOD EQUIPMENT, DISHES, AND UTENSILS. |
1 | No | 5-205.15(B) Repair condensate leak in refrigeration units. / The refrigerated sandwich make table had a condensation leak. |
2 | No | 6-501.12 Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness./ The floors had debris below the equipment. The kitchen ceiling vents had residue. The wall area beside the auto dish machine and the 3-compartment sink had residue. The exterior door panels of the WI freezer had residue. |