|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P. All in use utensils shall be washed and sanitized every four hours. Manager stated that the tongs used in the reach in prep cooler were washed every night. CDI by instruction. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
4-901.12 Wiping Cloths, Air Drying Location - C. All wet wiping cloths shall be stored in sanitizer between uses. Observed a wet wiping cloth being stored with the to go cup trays. CDI- wet wiping cloth was placed in sanitizing solution. |