|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed several sauce/condiment bottles unlabelled on the prep line. |
|
43
|
0.50
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single use fry boxes stored next to bags of onions, such that onion debris was falling onto the single use items. The boxes should be either enclosed, or the onions moved to prevent such contamination. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-502.11(A) Maintain utensils in good repair. Observed a pair of tongs with scorch marks, observed several plastic containers/lids with burn marks.
4-501.11 Maintain equipment in good repair. Observed rusted shelving in some areas of dry storage/dish storage. |
|
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 exteriors of several plastic pans stored as clean with time stamp sticker residue still rpesent. Ensure that all sticker debris is removed during the wash/rinse/sanitize process. |