|
35
|
1
|
Food properly labeled: original container |
No |
Yes
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Bulk and in use dry seasonings and mixes at line and in prep area. Some dried items have date label on them but no other indication as to item, including white powder mixes. Label as required by rule. REPEAT |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Wet wiping cloths under cutting boards and cutting surfaces at prep/ cook line. Remove and discontinue lining indicated areas with wet wiping cloths. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Metal containers and pans, and plastic cups at multiple locations tightly stacked together while wet. Allow to air dry prior to tightly stacking them. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Torn gaskets at prep units of line equipment. PIC John Jett advised that measurements have been given to repair personnel for replacement of damaged gaskets. (0pts) |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
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 at side prep area and bar areas/ hard to reach areas in service areas. Cleaning is needed. |