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Athabasca Healthcare Centre - Cafeteria

3100 48 Avenue Athabasca AB T9S 1M9 · Food - General

22 inspections

  1. Risk Management Inspection

    3 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1.The floor area near the dishwasher is noted to be pitted and is no longer smooth and easily cleanable. 2.Large cracks are noted throughout the dishwashing room floors. 1-2.Ensure that the floors are repaired to be smooth and easily cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The ice machine is observed to have buildup of a brown grime. Ensure that the ice machine is properly cleaned and sanitized. Facility manager is asked to provide a indicated procedure on the side of the machine to ensure maintenance, who are responsible for cleaning the ice machine.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1.Some containers on the stainless Steele rack across from the dry storage are noted to have heavy dust buildup on the lids.2.Floors behind the door in the dishwashing room are noted to have grime and debris buildup.3.Floors under the oven and cooking equipment are noted to have dust and food debris buildup.1-3. Ensure that the indicated areas are cleaned and maintained clean.
  2. Risk Management Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The QUAT sanitizer spray solution on the middle kitchen food prep station is measured to be at 100 ppm. Ensure that the sanitizer solution is replaced to be at 200 ppm.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The paper towel dispenser above the handwashing sink in the back kitchen area is noted to empty. Ensure that the paper towel dispenser is always stocked.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1.The floor area near the dishwasher is noted to be pitted and is no longer smooth and easily cleanable. 2.Large cracks are noted throughout the dishwashing room floors. 1-2.Ensure that the floors are repaired to be smooth and easily cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The ice machine is observed to have buildup of a brown grime. Ensure that the ice machine is properly cleaned and sanitized. Facility manager is asked to provide a indicated procedure on the side of the machine to ensure maintenance, who are responsible for cleaning the ice machine.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1.Some containers on the stainless Steele rack across from the dry storage are noted to have heavy dust buildup on the lids.2.Floors behind the door in the dishwashing room are noted to have grime and debris buildup.3.Floors under the oven and cooking equipment are noted to have dust and food debris buildup.1-3. Ensure that the indicated areas are cleaned and maintained clean.
  3. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The QUAT sanitizer spray solution on the middle kitchen food prep station is measured to be at 100 ppm. Ensure that the sanitizer solution is replaced to be at 200 ppm.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher is not dispensing bleach sanitizer properly to ensure that all dishes are sanitized, the sanitizer spray rod is heavily rusted and seems to be blocked. Ensure that the sanitizer dispenser is repaired to be functioning properly. Staff are instructed to wash and sanitize dishes using the three-compartment sink until the dishwasher can be repaired.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The paper towel dispenser above the handwashing sink in the back kitchen area is noted to empty. Ensure that the paper towel dispenser is always stocked.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1.The floor area near the dishwasher is noted to be pitted and is no longer smooth and easily cleanable. 2.Large cracks are noted throughout the dishwashing room floors. 1-2.Ensure that the floors are repaired to be smooth and easily cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The ice machine is observed to have buildup of a brown grime. Ensure that the ice machine is properly cleaned and sanitized. Facility manager is asked to provide a indicated procedure on the side of the machine to ensure maintenance, who are responsible for cleaning the ice machine.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1.Some containers on the stainless Steele rack across from the dry storage are noted to have heavy dust buildup on the lids.2.Floors behind the door in the dishwashing room are noted to have grime and debris buildup.3.Floors under the oven and cooking equipment are noted to have dust and food debris buildup.1-3. Ensure that the indicated areas are cleaned and maintained clean.
  4. Risk Management Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1.The floor area near the dishwasher is noted to be pitted and is no longer smooth and easily cleanable. 2.Large cracks are noted throughout the dishwashing room floors. 1-2.Ensure that the floors are repaired to be smooth and easily cleanable.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The faucet on the center prep area sink is observed to be leaking. Ensure that the faucet is repaired.
  5. Risk Management Inspection

    4 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1.The floor area near the dishwasher is noted to be pitted and is no longer smooth and easily cleanable. 2.Large cracks are noted throughout the dishwashing room floors. 1-2.Ensure that the floors are repaired to be smooth and easily cleanable.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The faucet on the center prep area sink is observed to be leaking. Ensure that the faucet is repaired.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The microwave is noted to have food spills and debris on the inside.Ensure the indicated items are cleaned and sanitized.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1.The sliding door steel unit under the ventilation hood is noted to have debris and dust on its shelves. 2.Ceiling vents and tiles in the dishwashing room and ceiling tiles above the middle prep station counter are noted to have buildup of dust. 1-2. Ensure all the indicated areas are cleaned and sanitized.
  6. Risk Management Inspection

    4 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1.The floor area near the dishwasher is noted to be pitted and is no longer smooth and easily cleanable. 2.Large cracks are noted throughout the dishwashing room floors. 1-2.Ensure that the floors are repaired to be smooth and easily cleanable.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The faucet on the center prep area sink is observed to be leaking. Ensure that the faucet is repaired.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1.The microwave is noted to have food spills and debris on the inside.2.The knives holder attached to the back of the corner food prep counter is noted to have buildup of dust and food debris.1-2.Ensure the indicated items are cleaned and sanitized.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1.An under-counter drawer near the back counter by the window is noted to have a spill of oil inside the drawer and food contact utensils and items are stored cluttered with non-food items. 2.The sliding door steel unit under the ventilation hood is noted to have debris and dust on its shelves. 3.The food tray conveyor station is noted to have buildup of food debris. 4.The coffee station cabinet is disorganized, and coffee spills are observed on the shelf. 5.Ceiling vents and tiles in the dishwashing room and ceiling tiles above the middle prep station counter are noted to have buildup of dust. 1.Ensure that the utensils and drawer are cleaned, sanitized and decluttered.2-5. Ensure all the indicated areas are cleaned and sanitized.
  7. Monitoring Inspection

    4 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1.The floor area near the dishwasher is noted to be pitted and is no longer smooth and easily cleanable. 2.Large cracks are noted throughout the dishwashing room floors. 1-2.Ensure that the floors are repaired to be smooth and easily cleanable.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The faucet on the center prep area sink is observed to be leaking. Ensure that the faucet is repaired.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1.The microwave is noted to have food spills and debris on the inside.2.The knives holder attached to the back of the corner food prep counter is noted to have buildup of dust and food debris.1-2.Ensure the indicated items are cleaned and sanitized.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1.An under-counter drawer near the back counter by the window is noted to have a spill of oil inside the drawer and food contact utensils and items are stored cluttered with non-food items. 2.The sliding door steel unit under the ventilation hood is noted to have debris and dust on its shelves. 3.The food tray conveyor station is noted to have buildup of food debris. 4.The coffee station cabinet is disorganized, and coffee spills are observed on the shelf. 5.Ceiling vents and tiles in the dishwashing room and ceiling tiles above the middle prep station counter are noted to have buildup of dust. 1.Ensure that the utensils and drawer are cleaned, sanitized and decluttered.2-5. Ensure all the indicated areas are cleaned and sanitized.
  8. Risk Management Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1.The floor area near the dishwasher is noted to be pitted and is no longer smooth and easily cleanable. 2.Large cracks are noted throughout the dishwashing room floors. 1-2.Ensure that the floors are repaired to be smooth and easily cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Tray lid and containers on the wire rack across from the dry storage room is noted to have heavy dust and debris buildup. The indicated areas and items must be cleaned and sanitized and maintained in a clean and sanitary manner.
  9. Risk Management Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Open bag of sliced meets is stored in a cardboard box in the walk-in cooler.Ensure that open bags of sliced are stored in smooth, easily cleanable containers to prevent potential contamination.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1.The floor area near the dishwasher is noted to be pitted and is no longer smooth and easily cleanable. 2.Large cracks are noted throughout the dishwashing room floors. 1-2.Ensure that the floors are repaired to be smooth and easily cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1.A mixer and blades are stored in the original box on the wire shelve across from the dry storage room is noted to be covered in dust.2.Some brown deposit is noted on the inside of the ice machine.1-2.Ensure all the indicated areas and items are cleaned and sanitized regularly.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1.A number of trays and containers on the wire rack across from the dry storage room is noted to have heavy dust and debris buildup. 2.The dishwasher column above the clean dishes end of the dishwasher has heavy dust buildup.1-2.The indicated areas and items must be cleaned and sanitized and maintained in a clean and sanitary manner.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dust is noted on the ceiling vent and tile in the kitchen.Ensure that the ceiling tile and vent are cleaned.
  10. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Open bag of sliced meets is stored in a cardboard box in the walk-in cooler.Ensure that open bags of sliced are stored in smooth, easily cleanable containers to prevent potential contamination.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1.The floor area near the dishwasher is noted to be pitted and is no longer smooth and easily cleanable. 2.Large cracks are noted throughout the dishwashing room floors. 1-2.Ensure that the floors are repaired to be smooth and easily cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1.Gluten free toaster on the wire rack across from the dry storage room is noted to have dust and grime buildup.2.A mixer and blades are stored in the original box on the wire shelve across from the dry storage room is noted to be covered in dust.3.Some brown deposit is noted on the inside of the ice machine.4.Heavy dust buildup is noted on the ice scoops storage container and one ice scoop is stored on the lid of the container.1-3.Ensure all the indicated areas and items are cleaned and sanitized regularly.4.The ice scoops container needs to be washed daily to avoid dust buildup.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1.A number of trays and containers on the wire rack across from the dry storage room is noted to have heavy dust and debris buildup. 2.Bins in the walk-in cooler containing fruits and onions have buildup of grime and debris.3.Grime and grease is observed on the prep table shelf across from the dairy cooler. 4.Top of the oven and steamer as well as the outside door areas and door handles on the bottom oven and cabinets are noted to have dust and grime buildup.5.The vent hood and grills above the oven are noted to have heavy buildup of dust.6.The tray's roller conveyor is noted to have buildup of grime, dust and debris.7.The floors in the dry storage room have buildup of grime.8.The dishwasher column above the clean dishes end of the dishwasher has heavy dust buildup.1-8.The indicated areas and items must be cleaned and sanitized and maintained in a clean and sanitary manner.
  11. Risk Management Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1.The floor area near the dishwasher is noted to be pitted and is no longer smooth and easily cleanable. 2.Large cracks are noted throughout the dishwashing room floors. 1-2.Ensure that the floors are repaired to be smooth and easily cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Plastic bins used for storage of disposable utensils and cutlery are noted to have buildup of debris and grime. Ensure that that indicated items and are cleaned and sanitized.
  12. Risk Management Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1.The floor area near the dishwasher is noted to be pitted and is no longer smooth and easily cleanable. 2.Large cracks are noted throughout the dishwashing room floors. 1-2.Ensure that the floors are repaired to be smooth and easily cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Plastic bins used for storage of disposable utensils and cutlery are noted to have buildup of debris and grime. Ensure that that indicated items and are cleaned and sanitized.
  13. Risk Management Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1.The floor area near the dishwasher is noted to be pitted and is no longer smooth and easily cleanable. 2.Large cracks are noted throughout the dishwashing room floors. 1-2.Ensure that the floors are repaired to be smooth and easily cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1.Plastic bins used for storage of disposable utensils and cutlery are noted to have buildup of debris and grime. 2.Pots and pans on a shelving unit near the back window area is noted to have buildup of dust and grime.3.Dust buildup is observed on the cooking line ventilation hood. 4. Ceiling vents in the kitchen and dishwashing area have buildup of dust. 1-4.Ensure that that indicated items and areas are cleaned and sanitized.
  14. Risk Management Inspection

    3 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher chlorine bleach sanitizer is measured to be at 50 ppm.Ensure that the dishwasher is able to maintain chlorine bleach sanitizer at 100 ppm. Staff are instructed to wash dishes through the dishwasher, followed by sanitizing in 200 ppm QUAT sanitizer solution in the 3 compartment sink for 2 minutes.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1.The floor area near the dishwasher is noted to be pitted and is no longer smooth and easily cleanable. 2.Large cracks are noted throughout the dishwashing room floors. 1-2.Ensure that the floors are repaired to be smooth and easily cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1.Plastic bins used for storage of disposable utensils and cutlery are noted to have buildup of debris and grime. 2.Pots and pans on a shelving unit near the back window area is noted to have buildup of dust and grime.3.Dust buildup is observed on the cooking line ventilation hood. 4. Ceiling vents in the kitchen and dishwashing area have buildup of dust. 1-4.Ensure that that indicated items and areas are cleaned and sanitized.
  15. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The QUAT sanitizer solution in two spray bottles is measured to be at 50 ppm. Sanitizer solution from the dispenser is measured to be at 50 ppm also. Ensure that the QUAT sanitizer solution is maintained at 200 ppm. Manager is advised to make sanitizer solution manually until dispenser can be adjusted, QUAT sanitizer at 200 ppm is made during the inspection.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The bleach sanitizer dispensing from the dishwasher is measured to be at 0ppm.Bleach sanitizer dispensed from the dishwasher must be at 100 ppm. Maintenance was able to make repairs to the dishwasher and the bleach sanitizer is measured to be at 100 ppm during the inspection.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1.The floor area near the dishwasher is noted to be pitted and is no longer smooth and easily cleanable. 2.Large cracks are noted throughout the dishwashing room floors. 1-2.Ensure that the floors are repaired to be smooth and easily cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1.Plastic bins used for storage of disposable utensils and cutlery are noted to have buildup of debris and grime. 2.Pots and pans on a shelving unit near the back window area is noted to have buildup of dust and grime.3.Dust buildup is observed on the cooking line ventilation hood. 4. Ceiling vents in the kitchen and dishwashing area have buildup of dust. 1-4.Ensure that that indicated items and areas are cleaned and sanitized.
  16. Risk Management Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1.The floors near the dishwasher is noted to have become pitted and is no longer smooth and easily cleanable. 2.Large cracks are noted throughout the dishwashing room floors. 1-2.Ensure that the floors are repaired to be smooth and easily cleanable.
  17. Risk Management Inspection

    3 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1.The floors near the dishwasher is noted to have become pitted and is no longer smooth and easily cleanable. 2.Large cracks are noted throughout the dishwashing room floors. 1-2.Ensure that the floors are repaired to be smooth and easily cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1The tray conveyor station is noted to have buildup of dust and food debris.2.Floors under the dish and equipment rack across the dry storage area door, are noted to have heavy dust buildup. 1-2.Ensure all the indicated areas are cleaned and sanitized.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Heavy dust buildup is noted on clean containers and the clean dishes storage rack beside the ice machine.Ensure that the dishes and rack is cleaned and sanitized. Dishes and rack may need to be relocated elsewhere as dust from the vent on the ceiling is landing on this shelving area.
  18. Monitoring Inspection

    4 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1.The floors near the dishwasher is noted to have become pitted and is no longer smooth and easily cleanable. 2.Large cracks are noted throughout the dishwashing room floors. 1-2.Ensure that the floors are repaired to be smooth and easily cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1.The mixer jug is noted to have a film of buildup and the base of the mixer has food debris built up. 2.Some food containers are stored under the food prep counter near the sinks' drain pipe and the some of the container packages have become stuck onto the shelf. 3.A trolley holding dishwasher trays with cups and another trolley holding trays are noted to have buildup of grime all over.1-3.Ensure that the indicated areas and items are cleaned and sanitized.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1.The coffee station cabinet is noted to have spills of coffee, debris and is cluttered.2.The tray conveyor station is noted to have buildup of dust and food debris.3.Floors in the dry storage area, under the dish and equipment rack across the dry storage area door, floors in the walk-in freezer and floors under the dishwasher are noted with buildup of food debris and grime.4.A couple of bins containing fruits and another onions in the walk-in cooler are noted with food debris and spills of some liquid. 5.A bin containing disposable soup bowls and lids stored near the cooking area is noted to have buildup of debris at the bottom. 6.Trays and the rack beside the ice machine are noted to have heavy dust buildup. 1-6.Ensure all the indicated areas are cleaned and sanitized.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The vent on the ceiling above the food prep counter is noted to have heavy buildup of dust. Ensure that the vent is cleaned to prevent dust from falling onto foods and equipment.
  19. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • The vent on the ceiling above the food prep counter is noted to have heavy buildup of dust. Ensure that the vent is cleaned to prevent dust from falling onto foods and equipment.
  20. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • The vent on the ceiling above the food prep counter is noted to have heavy buildup of dust. Ensure that the vent is cleaned to prevent dust from falling onto foods and equipment.
  21. Risk Management Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The food processor blade is noted to be rusting. The food processor blade must be replaced.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1.The slanted utensils holder on the prep counter is noted to have buildup of debris and grime.2.A knives holder attached to the prep counter is noted to have buildup of dust and food grime.3.Food debris is built up at the bottom of the standing freezer in the kitchen.4.Floors in the dry storage area are noted to have buildup of food debris and dust.5.The dishwasher area ceilings are noted to have buildup of dust around the vents and some tiles. 1-5.Ensure all the indicated items and areas are properly cleaned, sanitized and maintained clean.
  22. Monitoring Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1.The large dough mixer as well as a number of mixers and grinder have buildup of dust, grime and food debris. 2.The base of the smoothie mixer is noted to have buildup of grime, water and debris.3.Food processor blade that appears to have been washed is noted to have buildup of food debris and a pool of water is noted at the base.4.Cups with drinks for clients are noted to be covered with the bottom of a tray that is stacked on top, potentially contaminating the drinks in the cups.5.The mobile coffee station drip tray screen is noted to be heavily rusted and is no longer smooth and easily cleanable.6.The inside of the ice machine is noted to have buildup of brown grime.7.The ice scoops are all stored in a small container which has buildup of dust and debris.8.Jug lids that have been washed through the dishwasher are stored wet in a bin with a large buildup of water under the dishwasher shelve area, this can result in growth of bacteria in this water. 1-2.Ensure that the indicated food equipmentare properly cleaned and sanitized.3.The food processor parts must be washed, sanitized and allowed to dry properly before being put away. 4.Ensure that food containers for clients are covered with proper lids or covers to prevent contamination.5.The coffee drip tray screen should be replaced or repaired to be smooth and easily cleanable. 6.Ensure that the ice machine is cleaned, sanitized and maintained clean.7.Ice scoops must be stored properly and storage containers must be cleaned and sanitized regularly.8.The jug lids and other dishes should be allowed to dry properly after removing from the dishwasher.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1.The utensils drawer near the near the sink by the side window is noted to have buildup of food debris.2.The slanted utensils holder on the prep counter is noted to have buildup of debris and grime.3.A knives holder attached to the prep counter is noted to have buildup of dust and food grime.4.The shelve above the food prep counter near the walk-in cooler is noted to have buildup of dust food debris and is heavily cluttered with client food container lids strewn on the shelve.5.Food debris is built up at the bottom of the standing freezer in the kitchen.6.The cabinet under the coffee cart is noted to have coffee spills on the condiments, stirrers and coffee cups. Garbage bags are stored in this tray with food containers. 7.Floors in the dry storage area are noted to have buildup of food debris and dust.8.The dishwasher area ceilings are noted to have buildup of dust around the vents and some tiles. 1-7.Ensure all the indicated items and areas are properly cleaned, sanitized and maintained clean.