TROPICS

Utensils, equipment and linens: properly stored, dried, handled — Inspector Note: Observed clean dishes wet stacked for storage. COS: Dishes were moved to dish pit to be rewashed. Advised PIC All Dishes shall be air dried before storing. C/A: 511-6-1.05(10)(a) - Equipment & Utensils, Air-Drying Required (C) (10) Protection of Clean Items. (a) Equipment and Utensils, Air-Drying Required. After cleaning and sanitizing, equipment and utensils: 1. Shall be air-dried or used after adequate draining before contact with food

Nonfood-contact surfaces clean — Inspector Note: Observed the inside of the reach in cooler unclean with debris build on the bottom. Observed inside of the deep freezer unclean with debris build on the bottom. Observed the inside of the bread warmer unclean with debris build up. Advised to have deep cleaned and increase cleaning frequency. C/A: 511-6-1.05(7)(a)2,3 - Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (C) 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. 3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Physical facilities installed, maintained, and clean — Inspector Note: Observed floors behind equipment unclean with debris build up. Advised to have deep cleaned and increase the cleaning frequency C/A: 511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation. (a) Good Repair. All physical facilities shall be maintained in good repair. (b) Cleaning, Frequency and Restrictions. 1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. 2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed 2 knives stored stored on magnet strip unclean with food debris build up. COS: Knives were moved to dish bin to be properly washed. C/A: 511-6-1.05(7)(a)1 - Equipment, Food-Contact Surfaces,& Utensils (Pf) (7) Cleaning of Equipment and Utensils. (a) Equipment, Food-Contact Surfaces, and Utensils. 1. Equipment food-contact surfaces and utensils shall be clean to sight and touch

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed inside of microwave unclean with debris build on in direct contact with food. C/A:511-6-1.05(7)(c) - Cooking & Baking Equipment (C) (c) Cooking and Baking Equipment. 2. The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. COS: Microwave was cleaned while inspector was on site.