|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14 Wiping Cloths, Use Limitations (C) Wet wiping cloths need to be stored in a chemical sanitizer that is 50-200ppm when not in use. Noted wet cloth stored on the prep surface near the grill. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (C)
Nonfood contact surfaces shall be kept free of an accumulation of dust, dirt, food residue and other debris. Shelving needs to be easily cleanable noted newspaper stored on the shelving unit. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C) The flooring in the kitchen area needs to be repaired/resealed. Noted the covering on the floor has been deteriorating. Need to provide missing ceiling tiles.
6-501.12 Cleaning, Frequency and Restrictions (C)Need to clean ceiling tiles of dust residues. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-305.11 Designation - Dressing Areas and Lockers (C) Employee items needs to be stored in areas where food, single service, equipment and foods can not be contaminated. Noted employee items scattered in various areas where contamination of equipment and food can occur. |