|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
30302.12 Use approved method to taste foods by tasting away from patrons' items & other products to reduce possibility of contamination. P Observed tasting over containers of fries/tenders. CDI by educating. |
|
36
|
1
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.11 Keep premises free of flies. Observed flies in facility & observed back door open. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11 (A) Air-dry equipment after cleaning/sanitizing. Observed tightly stacked, wet equipment. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C) Keep equipment clean to avoid build-up of grease, etc. Observed build-up on & around cooking equipment. Repeat |
|
52
|
0.50
|
Garbage and refuse properly disposed; facilities maintained |
No |
Yes
|
No |
5-501.113(B)/.115 Keep all refuse in containers w/ tightly-fitted lids & remove all unnecessary items in the waste area. Observed improvement from the previous inspection, but still work needed to keep all trash in dumpsters/containers & need to remove unnecessary items. Repeat |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.111 Designate an area for employee items below/away from single service items. Observed items on top rack of storage above single service; suggest re-arranging racks to keep sincle service on top racks. |