|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. EHS observed numerous pans stored clean and stacked on each other still wet. EHS advised staggering pans to air drying prior to stacking. (0) |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
Yes |
No
|
No |
4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. EHS observed single service items stored without protective sleeve or covering with interior of container facing up exposing to splash, dust, or other contaminations on make line. CDI - PIC inverted containers. (0) |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. EHS observed interior portions of reach in units by front make tables accumulating minor food debris. EHS observed shelving in WIC soiled with food residue and debris. Increase cleaning frequency to avoid accumulation. REPEAT. (0.5) |