|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a 10-stack of sheet pans wet stacking under prep table near WIC, and small metal pans on dish rack being wet stacked. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
No
|
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 ceiling tiles and vents throughout facility with heavy dust and black buildup accumulation. Increase cleaning frequency. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 (A) Provide required lighting intensity. Observed freezer light intensity at 1.35 foot candles. Walk-in food storage areas should have at least 10 foot candles. |