|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11 - Equipment, Utensils, Linens, and Single-Service and Single-Use Articles: Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor.
Clean linens stored on crate at back door, chemicals stored on crates in dish area, shelving that you can clean under like dunnage racks are needed. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 - Good Repair and Proper Adjustment: Equipment shall be maintained in good repair.
Shelving in the walk in freezer starting to rust. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 - Intensity: The light intensity shall be at least 50 foot candles in food prep areas. Today 39 foot candles at the ovens, need 50 foot candles. 10 foot candles needed at the service sink, 6 foot candles today. |