|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P. All food contact surfaces shall be clean to sight and touch. Observed deep groves on the cutting board across from the fryer. CDI by instruction. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
4-901.12 Wiping Cloths, Air Drying Location - C. All wet wiping cloths shall be stored in sanitizer between uses. Observed two wet wiping cloths outside of sanitizing solution. |
|
41
|
0.50
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 In-Use Utensils, Between-Use Storage - C. All utensils shall be stored in a manner that prevents cross contamination. Observed the fryer tongs being stored on the rick cooker rack. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-202.16 Nonfood-Contact Surfaces - C. All non-food contact surfaces shall be clean to sight and touch. Observed build up on the interior of the gaskets inside of the reach in prep coolers and at the freezer and walk in cooler. |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-501.14 Cleaning Ventilation Systems, Nuisance and Discharge Prohibition - C. All ventilation systems shall be kept clean. Observed heavily dusted vents above the cold holding prep unit. |