|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14 Wiping Cloths, Use Limitations (C). . . . .Hold in-use wiping cloths in sanitizer between uses and laundry daily. . . . . .Wet rag observed stored on prep counter. . . . .CDI - Rag removed and placed in sanitizer bucket. |
|
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 (C). . . . . Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted. . . . . .Seals on the reach in freezer by the grill observed torn. . . . . .Seals should be intact to ensure not air leaks and possible improper holding temperatures. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-602.13 Nonfood Contact Surfaces (C). . . . .Nonfood contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residue. Sides of equipment and inside cavities of cold holding units with food residue and debris. Establishment containers holding food product observed with food residue. . . . . .Clean as needed. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Cleaning, Frequency and Restrictions (C). . . . .Physical facilities shall be cleaned as often as necessary to keep them clean. . . . . .Walls by prep station at the grill observed with dried food residue. . . . . .Clean as needed. |