|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed some dishes left wet stacked. Food establishment will implement pyramid stacking. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
4-603.12 Precleaning - C Dishes shall be effectively pre cleaned to remove labels and label residue from previous uses. Observed pans with labels and residue. |
|
47
|
0
|
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 microbial growth attached to gasket seals inside of prep units lower door. |