| 2-18-2022 |
All utensils and equipment shall be fully operative, clean, and in good repair. (114115, 114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114130.6, 114132, 114133, 114137, 114139, 114143, 114153, 114155, 114163, 114165, 114167, 114169, 114172, 114175, 114177, 114180, 114182)
| 1.00 |
Equipment food-contact surfaces and utensils shall be clean to sight and touch. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other debris accumulations.
Keep all food facilities, and all utensils, display cases, windows, counters, shelves, tables, refrigeration units, sinks, dishwashing machines, and other equipment or utensils used in the storage, preparation, sale, service, and display of food, clean, fully operative, and in good repair.
The non-food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Equipment shall be reassembled so that food-contact surfaces are not contaminated.
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Observed the use of tape to secure a protected plastic sheet onto the chest freezer in the hot water heater room. Tape does not constitute a easily cleanable surface due to the trapping of debris on the adhesive. Remove tape. Secure the plastic sheet in a fashion that keeps a smooth and easily cleanable surface.
Observed the use of plaster to fill in the holes in the sink basin of the hand washing sink. Seal plaster or fill with a different material that is nonabsorbent.
Observe the use of wood to brace the bottom rack of the shelves next to the hand sink. Provide a nonabsorbent, smooth, and easily cleanable material.
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0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
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