|
42
|
1
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
REPEAT
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Properly air dry; Observed multi-use drinking cups stacked wet near bar area. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
NO POINTS DEDUCTED
4-402.11 Fixed Equipment, Spacing or Sealing-Installation - C
A) EQUIPMENT that is fixed because it is not EASILY MOVABLE shall be installed so that it is: (1) Spaced to allow access for cleaning along the sides, behind, and above the EQUIPMENT; Observed hand washing sink butted up against ice basin at bar with no spacing to clean with potential for splashing into ice basin. ( install splash guard due to lack of spacing). |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
REPEAT
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 (hood filters, inside bottom surfaces of stand up freezer, shelving at dry storage). |
|
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 (Employee bags stored on top of food containers in dry storage area). |