|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor.
Observed clean utensils stored inside dirty large containers. (keep bulk storage tubs/containers in wash rotation) |
|
45
|
2
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed plastic lids and containers damaged in need of replacing;
Observed broken hot water faucet at prep sink in need of repair.
4-501.12 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 |
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 buildup in need of cleaning. (cooking equipment, underneath microwaves, shelving, inside reach-in units etc) |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
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 cleaning issues to PHYSICAL FACILITIES. (floor). |