|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
No Points Deducted: Observed: Waitstaff engaged in making salads. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. |
|
41
|
0.50
|
In-use utensils: properly stored |
No |
No
|
No |
Observed: Several scoops where handle was touching food product. A cup in a bin. CDI by placing handle up.
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. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
Observed: The outdoor walk in cooler shelving rusting/flaking. Cooler floor not fully secure at seam.
4-501.11 Maintain equipment in good repair. |
|
51
|
0.50
|
Toilet facilities: properly constructed, supplied and cleaned |
No |
No
|
No |
Observed: Hand sinks and faucets dirty in the kitchen. Side splashes in need of caulk/silicone.
6-501.18 Maintain handwashing sinks, toilets and urinals clean. |