|
15
|
1.50
|
Air-drying, storage and handling of clean equipment and utensils |
No |
No
|
No |
dishes and pans were stacked wet and should be air-dried before stacking |
|
17
|
1
|
Non-food contact surfaces clean and in good repair |
No |
No
|
No |
refrigerators, shelves, and ovens should be cleaned |
|
28
|
0.50
|
Cleaned, maintained in good repair |
No |
No
|
No |
floors should be cleaned in kitchen |