|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food, Date Marking (Pf). Pork was date marked incorrectly. Date mark food with the day the food is prepared, cooked, and thawed. CDI: Pork was date marked properly. |
|
43
|
0.50
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12(A) In-Use Utensils, Between-Use Storage (C).Cup was used to dispense salsa. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored with their handles above the top of the food. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
No |
4-602.13 Nonfood Contact Surfaces (C). Clean the inside of the microwave. Nonfood contact surfaces of equipment shall be clean at a frequency necessary to preclude accumulation of soil residues. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12(A) Cleaning, Frequency and Restrictions (C). The wall behind the cook line has oil buildup. Clean the wall behind the cook line. Physical facilities shall be cleaned as often as necessary to keep them clean. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-305.11(B) Designation - Dressing Areas and Lockers (C).Cell phone was kept in the prep cooler. Lockers or other suitable facilities shall be provided for the orderly storage of employees’ clothing and other possessions. |