|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee beverage stored on ice machine. CDI by discard by PIC. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several wet tight-stacked metal pans on the drying rack. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed condensation build-up in upright freezer next to fryers. Standing water in bottom of freezer. Repair. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed areas of kitchen in need of better cleaning. Observed build-up inside upright freezer, on equipment. Thorough detailed cleaning needed. |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-501.12 Cleaning, Frequency and Restrictions(A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.OBSERVED FLOORS AND WALLS THROUGHOUT FACILITY TO BE IN NEED OF BETTER CLEANING, ESPECIALLY IN HARD-TO-REACH AREAS, UNDER AND BEHIND EQUIPMENT. |