|
6
|
0.50
|
Proper eating, tasting, drinking or tobacco use |
No |
No
|
No |
Observation: Employee drinks were stored through out establishment, on prep tables and carts.
2-401.11 Eating, Drinking, or Using Tobacco (C) |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
No |
No
|
Yes |
Observation: Wet rags were laying on prep surfaces.
4-901.12 Wiping Cloths, Air Drying Locations (C) |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
Observation: Wooden ruler was laid across brownies to measure and cut them.
4-101.11 Characteristics - Materials for Construction and Repair (P) |
|
50
|
0
|
Hot & cold water available; adequate pressure |
No |
No
|
No |
Observation; Water temp at 3 comp sink only reached 111F, should be a minimum of 120F.
5-103.11 Capacity - Quantity and Availability (Pf) |