|
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. Properly air dry; Observed numerous containers stacked wet in kitchen area. |
|
43
|
1
|
Single-use and single-service articles; properly stored and used |
No |
Yes
|
No |
REPEAT
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single service cups stored with no protection, exposed to contamination / sneeze spray at front checkout area. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11 (C ) 4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed non-FCS of equipment with build up in need of cleaning (large amounts of ice build up inside walk-in freezer in need of removal). |
|
54
|
1
|
Meets ventilation and lighting requirements; designated areas used |
No |
Yes
|
No |
REPEAT
6-305.11 6-501.110 Designate and use an area for the orderly storage of employees possessions. Observed employee's personal items not properly stored (employees food stored on shelf with and above food products used for service, Observed employee left over food stored on shelf in dry storage room with and above paper goods used for food service). |