|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
Observed: An employee drink in a "dirty area" at the dirty dish area, but on a counter top height table. Store drink below food prep surface height table tops. 2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
General Comment: Observed: A meat slicer with a few food pieces on/in it. 3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
Observed: A pack of cheese not date marked. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
Observed: Rust collecting on the walk in cooler walls. Mold collecting on the sheetrock ceiling at the walk ins. Minor wall damage throughout. 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair.Howard Jenkins present. |