|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
All equipment should be clean to the sight and touch. Observed metal pans and plates stored clean with food debris. All were removed to be re-washed. Dishwashing staff will be re-trained to ensure proper utensil washing. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
Cover food during storage, unless cooling. Observed opened boxes of frozen foods (hamburgers, blueberries, etc) left open and uncovered in the walk in freezer (closed). |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
All sanitizer buckets used to store wiping cloths must be stored off the floor. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
Properly store all clean or in use utensils. Observed spatulas stored in between grills in between use. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
Maintain equipment clean. Observed build up inside the end prep cooler. |