|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. -Observed dark residue/buildup on floor throughout kitchen, especially in areas around large pieces of equipment (fryer, stove, dry storage shelves). Increase frequency of cleaning floors. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. -Observed employee bag hanging on dry food storage shelves. Observed additional employee backpack stored among/above dry storage food on different shelves. Store employee items below customer food, in separate designated area to prevent contamination. |