|
35
|
1
|
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 unlabeled working containers of spices throughout establishment. -1 point- |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed containers of cooking oil stored on floor next to fryer in kitchen area. Store food at least 6 inches above the floor to prevent contamination. -1 point- |
|
38
|
1
|
Personal cleanliness |
No |
Yes
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed several employees, in the act of food preparation, without hair restraints. -REPEAT- -1 point- |
|
43
|
0.50
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed box of paper cups stored on floor in dry storage area. Recommend storing all single use articles at least 6 inches off the floor to prevent contamination. -0.5 points- |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
Yes |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed establishment using chlorine bleach sanitizer solution at three comp sink without chlorine bleach testing strips. A verification has been scheduled for no later than 8/7/2020 to verify establishment has obtained testing strips. -0.5 points- |