|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Food Storage - Preventing Contamination from the Premises (C)
Food must be stored at least six inches off the floor to prevent contamination (box of onions observed being stored on floor in walk in cooler, PIC relocated item to shelf) |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required (C)
Equipment must be properly air dried before being placed back into service (under cutting boards at serving line observed wet and in need of air drying) |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment - Equipment (C)
Equipment must be kept in a state of good repair at all times (address rusty shelving in reach in unit behind serving line) |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (C)
Nonfood contact surface must be clean to sight and touch (cleaning needed around serving line and inside of microwave to rid debris accumulation) |