|
37
|
1
|
Contamination prevented during food preparation, storage and display |
Yes |
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 employee drinks and a backpack stored in areas that would subject food to contamination, items were all moved to the lowest possible shelving such that any spills, leaks or contamination from the items would not subject food products to deleterious adulteration. |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed slight food residue present in one sanitizer container in the prep area. Item refilled and clean solution added during inspection. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested metal containers present in the clean dish area. Items pyramid stacked during inspection for drying. |