|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment - Equipment (C)
Repair handle on the walk in dough cooler. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-602.13 Nonfood Contact Surfaces (C)
Ensure that cart that is used to transfer dirty dishes is cleaned regularly - manager said they clean it each night but observed crumbs when arriving.
Keep clean. |
|
50
|
0.50
|
Hot & cold water available; adequate pressure |
No |
No
|
Yes |
5-103.11 Capacity - Quantity and Availability (Pf)
Hot water on the 3 compartment sink reach 108. Ensure wash water can reach 110 or above - dishes must be washed with 110 degree water. |