|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF. Ready to eat potentially hazardous foods held in the establishment for more than 24 hours shall be datemarked. Observed chili made yesterday not dated and salsa made 2-3 days ago without a datemark. CDI by adding datemarks. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-201.11 Floors, Walls and Ceilings-Cleanability - C. Floors, walls, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed acoustic ceiling tile above bar area.6-501.12 Cleaning, Frequency and Restrictions - C. Physical facilities shall be cleaned as often as necessary to keep them clean. Observed grease buildup behind frying units in kitchen. |