|
42
|
1
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
Repeat - 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.
Observed pans wet stacked on dish shelf at back of kitchen.
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor.
Observed some containers stored with date labels remaining. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
Repeat - 4-501.11 Maintain equipment in good repair.
Observed some cracked plastic containers.
Observed torn gasket on Delfield reach-in freezer and walk-in cooler.
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.
Observed deeply gouged cutting boards. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
Repeat - 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.
Observed debris on shelving where dishes are stored at back kitchen area. |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
Repeat - 6-502.12 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 build-up on walls abover 3-comp sink and can wash area. |