4-602.11(E) Equipment food-contact surfaces and utensils - Frequency - C The interior surfaces of the ice machine, including the white panel, are soiled with organic build up. (4) In EQUIPMENT such as ice makers, (b) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. Increase the cleaning of the ice machine.
3-305.11 Food Storage-Preventing Contamination from the Premises Large bags on sugar were stored on the storage room floor where there is wetness conditions. A)Except as specified in par. (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location; (2) Where it is not exposed to splash, dust, or other contamination; and (3) At least 6 inches above the floor. PIC moved the bags of sugar to shelf in the storage room.
4-602.13 Nonfood Contact Surfaces (C) All equipment throughout kitchen is soiled with food residue and build up. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. Increase cleaning frequency of all surfaces of equipment (exterior, interior, refrigeration gaskets, and shelves).
6-201.11 Floors, Walls and Ceilings - Cleanability (C) The finish of the floors throughout the kitchen is worn making the floors no longer nonabsorbent. Floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are SMOOTH and EASILY CLEANABLE. PIC advised. 6-501.12 Cleaning, Frequency and Restrictions The walls contain build up and residue from cooking and food prep. (A)PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency.
The interior surfaces of the ice machine, including the white panel, are soiled with organic build up. (4) In EQUIPMENT such as ice makers, (b) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. Increase the cleaning of the ice machine.