|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Properly air dry; Observed numerous containers stacked wet in kitchen area; Observed multi-use cups stacked wet near bar area. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
REPEAT
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed deeply gouged / stained cutting board in need of resurfacing / replacing. (points not increased due to improvement). |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11 (C ) 4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed non-FCS of equipment with build up in need of cleaning (back side of prep cooler lids that collect old debris in need of general cleaning; observed inside bottom surfaces of stand up freezer). |
|
54
|
1
|
Meets ventilation and lighting requirements; designated areas used |
No |
Yes
|
No |
REPEAT
6-305.11 6-501.110 Designate and use an area for the orderly storage of employees possessions. Observed employee's personal items not properly stored (Cell phone stored on shelf used to stored clean containers). |