|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
REPEAT
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans stacked wet in ODR kitchen; (note) points are half due to improvement. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
REPEAT
4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed numerous prep sinks throughout main kitchen having open seams and chips and areas that not easily cleaned due to damage. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
REPEAT
4-601.11 (B) Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. Observed heavy debris (grease) build-up on backside of fryers and grills inside ODR kitchen; heavy cleaning and detailed cleaning needed. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
REPEAT
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 vents throughout main kitchen having build-up in need of general cleaning. (Note) points kept at half due to improvement. |