|
42
|
0
|
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. Three plastic containers stacked tightly while wet during air drying. CDI- method corrected. |
|
43
|
1
|
Single-use and single-service articles; properly stored and used |
Yes |
Yes
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Single service containers at the main cook line and front service line for fries not protected during storage. Cups stacked out of dispenser, not protected during storage. CDI- Operator Lakeisha Rice had all corrected. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
Yes |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Dried debris on top of under counter prep cooler at the line and in the gasket of the same cooler. CDI- cleaning is needed. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
Yes |
Yes
|
No |
6-303.11 Intensity-Lighting - C. Lighting in walk in cooler is dim and back corners of walk in cooler are not visible with lighting provided. Provide adequate lighting of at least 10 foot candles/ 108 lux at a distance of 30 inches above the flooring walk in refrigeration units. |