|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
No |
No
|
No |
Properly store employee food and beverage; Observed employee food stored on shelf with and above customer food products. Food discarded. |
|
42
|
1
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
Properly air dry; Multi-use cups and plastic / metal containers stacked wet in kitchen area.Properly store clean equipment; Observed clean lids and utensils stored in large plastic container with standing water in bottoms in need of cleaning; store in clean containers after air drying. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
Provide test strips for testing sanitizer; Observed no test strips available for testing both Quat and Chlorine sanitizer. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
Keep non-food contact surfaces clean; Observed handles on bulk dry food bins collecting heavy food debris in need of general cleaning. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
(general comment) Keep vents clean; Observed numerous vents in walk-in cooler collecting heavy debris in need of cleaning. |