|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
Properly wash, rinse and sanitize; Observed containers and plates stored clean with food debris stuck to surfaces; Containers and plates pulled and placed into dirty dish pit. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
Properly air dry; Observed numerous customer drinking glasses stacked wet; Observed metal containers stacked wet in kitchen area. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
Keep equipment in good repair; Observed busted strainers and melted plastic containers. |