|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
NO POINTS DEDUCTED
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Properly air dry; Observed numerous containers stacked wet in kitchen area. |
|
45
|
2
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
REPEAT
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed deeply gouged / stained cutting boards throughout in need of resurfacing / replacing. |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
REPEAT
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 cleaning issues to PHYSICAL FACILITIES. (Observed intake vents throughout kitchen having build-up). In need of of cleaning. |