|
43
|
0.50
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (C) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed food debris on large spoon and tongs stored as clean at floating utensil shelf above prep table. CDI - Utensils relocated to dish pit to be W/R/S. -0.5- |