Physical facilities maintained clean: Cleaning frequency, restrictions, and methods Observation: Dust accumulation on the vents in the kitchen.
Plumbing system maintained in good repair Observation: Hand sink in the ware washing area drains very slowly.
Cleanability of floors, walls, and ceilings Observation: Cardboard used in the kitchen to cover air conditioning vents.
A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods Observation: Thin probe, tip sensitive, digital thermometer not present to check temperatures in thin foods.
Bare hand contact with ready to eat foods Observation: Bare hand contact with toast. Toast discarded. Barriers between ready to eat foods and hands discussed.
Food storage - preventing contamination from the premises Observation: Cases and containers of food stored on the floor.
Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean Observation: Exterior of the ice machine soiled with sticky residue. Bottom of the ice cream machine soiled with food debris. Exterior surfaces of cooking and storage equipment soiled with food debris/grease. Deli slicer non food contact surfaces soiled with food debris.
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