|
21
|
1.50
|
Proper date marking and disposition |
No |
No
|
No |
Properly date mark ready to eat, refrigerated, TCS foods held more than 24 hours and no longer than 7 days. (3-501.17) Observed several unlabeled items in cooler such as spinach dip, mashed potatoes and diced chicken. CDI-products labeled. |
|
41
|
0.50
|
In-use utensils: properly stored |
No |
No
|
No |
Properly store in use utensils. (3-304.12) Observed several knives stored in between equipment. Store on clean surface. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
Non food contact surfaces shall be clean to sight and touch. (4-601.11) Cleaning needed on all equipment throughout kitchen with attention to sanitizer bottles, handsink and soap dispensers and all faucet knobs. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
Physical facilites shall be kept clean. (6-501.12) CLeaning needed on floors, walls, and ceiling around kitchen especially around baseboards and behind equipment. |