|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11(A), (B) and (D); Core; In-use knives are stored in same holder as clean knives. Cleaned equipment and utensils shall be stored in a clean, dry location. EHS recommends obtaining another knife holder to separate ones that are in-use from ones that are already clean. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-101.19; Core; Wooden pallet in corner of walk-in freezer is being used to hold boxes of food for seasonal items. Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. Replace with approved dunnage rack or alternate shelving that meets this requirement.
4-205.10; Core; A piece of cooking equipment used by seafood department states "for household use only". This equipment is used to produce smells to attract customers only and is not used to cook food for customers. Except for toasters, mixers, microwave ovens, water heaters, and hoods, food equipment shall be used in accordance with the manufacturer's intended use and certified or classified for sanitation by an ANSI-accredited certification program. Remove from department or replace with approved equipment. |