|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. More than five metal pans tightly nested while wet. CDI- PIC Chef Andrew Dodd had corrected immediately. 4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Pack of cigarettes and lighter on plate at pizza prep station at the initial walk though of inspection. CDI-Both items removed. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. CDI- Torn gaskets in prep cooler at line next to dry storage area. Replace damaged items. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
Yes |
No
|
No |
.4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Dried food debris in prep cooler gaskets, containers used to store smaller packaged items. Cleaning is needed. |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
Yes |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee hats and aprons on grill top and dry storage shelf. Employee cigarettes on plate at pizza prep area. PIC advised of two separate employee storage areas. Ensure that employee's are using the designated employee storage areas. |