|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Label the mustard and mayo squeeze bottles at the prep table. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Door seal is beginning to tear on the left reach-in cooler, left door. Seafood reach-in freezer has heavy ice buildup and needs to be defrosted. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12 Cleaning, Frequency and Restrictions - Keep physical facilities clean. Clean the ceilings around ceiling vents to remove dust. Clean the baseboards throughout.
6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Parts of the flooring are chipping paint and have exposed concrete. |