|
41
|
0.50
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed knives being stored in between cutting board and back side of display case. Make sure to store in-use utensils accordingly. CDI PIC removed. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed food debris on the clean side of the baseboards where clean equipment was being stored. Make sure to store clean equipment accordingly. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
4-501.14 Ware washing Equipment, Cleaning Frequency - C Parts of ware washing such as baseboards, spray arms, basins etc shall be cleaned prior to use, after use and every 24 hours. Observed food debris on the clean side of the baseboards where clean equipment was being stored. Make sure to maintain and keep clean. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed fans on ceiling with significant dust. Make sure to increase cleaning frequency. |