|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 - In-Use Utensils, Between-Use Storage: 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.
Scoops are left in large uncooked rice bins. Store scoops with handles out of food contact surfaces. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
Household chest freezers in facility in rear of kitchen storing prepped sauces and unwashed raw product.
4-205.10 - Food Equipment, Certification and Classification: Except for toasters, mixers, microwave ovens, water heaters, and hoods, food equipment shall be used in accordance with the manufacturer's intended use and certified or classified for sanitation by an ANSI-accredited certification program.
Two gaskets on three door cooler and two door cooler near rear door are torn. Please replace these.
4-501.11 - Good Repair and Proper Adjustment: Equipment shall be maintained in good repair. |