Deducted | Remarks |
1 | 4-602.13 Clean non-food contact surfaces of equipment as often as necessary to prevent accumulation of residue.// Ice machine lid on drink machine has black residue. |
1 | 3-304.14. 4-501.114 Provide chlorine solution at 50 to 200 ppm for storing cloths used to wipe counters and equipment.// No sanitizing buckets set up a time of inspection in bar area and buckets set up in food prep area were expired according to listed discard time. |
1 | 4-901.11 Allow utensils to air dry before stacking.// Wet stacking of plastic and metal hotel pans and drink glasses. |
1 | 5-205.15(B) Repair condensate leak in refrigeration units.// Heavy condensate build up on WI freezer fans and wall. |
1 | 5-501.113 Keep dumpster doors and lids closed.// Dumpster door open at time of inspection. COS, closed. |
1 | 6-501.114 Maintain premises free of litter.// Boxes and trash stored on floor in storage area near rear door. |
2 | 6-501.12 Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.// Dust accumulation on ceiling tiles and vent covers in food prep areas. |
1 | 6-303.11(C) Provide at least 50 foot candles of light in food prep and ware washing areas where employee safety is a factor.// Multiple hood lights out over food prep area. |
1 | 7-209.11 Store personal care and other non-toxic items away from food, utensils, equipment, linens and single service/single use articles.// Employee jacket, cellphone, keys, and wallet were stored in bar area, food prep, and storage areas not in designated employee section. |