|
41
|
0.50
|
In-use utensils: properly stored |
Yes |
Yes
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed in use knives making contact with shelving near three comp sink and in walk in cooler. CDI - PIC moved knives to dish washer to be washed, rinsed, and sanitized. -REPEAT- -0.5 points- |
|
47
|
1
|
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. Observed heavy black build up and soil in ice machine and food residues on flip top coolers. Observed food build up in gaskets in reach in coolers. Observed heavy dust build up on vents in walk in cooler. Recommend higher frequency and more thorough cleaning. -REPEAT- -1 point- |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
Yes
|
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 food build up and soil on floors throughout kitchen area and in dish pit area. Recommend higher frequency and more thorough cleaning. -REPEAT- -1 point- |