|
35
|
0
|
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 squeeze bottles and spice shakers in food prep area. Most food containers in establishment were correctly labeled. Recommend greater consistency with labeling. -0 points- |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed sanitizer bucket stored on floor under three compartment sink. -0.5 points- |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed heavy food residues, dust, and debris on bottom shelf of food prep tables, on doors of flip top cooler, on hot water heater, on shelving, on ventilation hood vents, and on pizza oven. Recommend higher frequency and more thorough cleaning -REPEAT- -1 point- |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
Yes
|
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 food splash and residues on FRP and walls behind dry storage shelving, under stand mixer, and under prep sink. Recommend higher frequency and more thorough cleaning. -REPEAT- -1 point- |