|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed squeeze bottles of butter, water, and dark sauce used for hibachi unlabeled. -0- |
|
39
|
1
|
Wiping cloths: properly used and stored |
Yes |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed in-use wiping cloths in sanitizer at 10ppm. CDI: sanitizer was remade to be at 50ppm. REPEAT VIOLATION -1- |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
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 the wall at 3 comp sink with yellow stains/build up. Recommend to clean more frequently to avoid buildup. REPEAT VIOLATION -0.5- |