|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) After cleaning and sanitizing, equipment and utensils shall not be used until air dried or adequately drained before contact with food. Observed pans stacked while wet. Clean and sanitize in sufficient time so that they can thoroughly air dry until completely dry, and do not stack until completely air-dried. Go through utensil stacks to assure that all pans are completely air-dried. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Repeat violation. Go through all cutting boards and re-surface or replace cutting boards that are deeply scored and replace or re-surface. Wooden cutting butcher block needs to be sanded so that it is smooth and easily cleanable. Re-surface or replace rusted metal shelving and rusted bottom solid shelf in kitchen. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed some fan covers to be dusty and in need of more frequent cleaning so that dust does not build up. |