|
35
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Two shakers at prep area not labeled. CDI- verbal correction to label. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
Protect food from contamination sources not specifically noted by code. Two pitchers of water stored at handsink under papertowel dispenser, in splash zone. CDI- Head Chef Jamie removed. |
|
43
|
0.50
|
Single-use and single-service articles; properly stored and used |
Yes |
No
|
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 articles at back prep areas and at front cake dispensing area not protected.CDI- verbal correction to Will O'Donoghue and Head Chef Jamie. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
Yes |
No
|
No |
Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors throughout prep/ kitchen area pitted and rough. Tiles are acoustic over upper portions of wall FRP tiles. CDI- verbal correction. |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
Yes |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee purses and bags stored co-mingled and on top of facility items and glass/ utensils. CDI- verbal correction. |