|
41
|
0.50
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14 Wiping Cloths, Use Limitations (C)
Observed wet wiping cloth stored on prep area near hot box. Ensure to store wet wiping cloths in properly concentrated sanitizer.
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (C)
Observed transfer carts with food debris/buildup. Ensure to maintain a cleaning frequency to prevent buildup.
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Cleaning, Frequency and Restrictions (C)
Observed food/grease build up behind fryer area. Ensure to maintain cleaning frequency to prevent build up.
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C)
Broken floor tiles near grill/fryer area. Repair/Replace. |