|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Food Storage - Preventing Contamination from the Premises (C)
3-307.11 Miscellaneous Sources of Contamination (C)
Add a splashguard between dipper well and hand sink. Closer than 18" between hand sink and dipper well. Keep a cover such as baking paper between each layer of pans holding fresh cut fries (can also be taken on # 15) and on top layer. |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 In-Use Utensils, Between-Use Storage (C) Utensils in running water at installed dipper well with properly running water. Temp should be maintained at 70F or below, or 135F or above. Observed at 119F to 122F today.
3-304.12 In-Use Utensils, Between-Use Storage (C) |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
Keep working on some minimal facilities issues. Overall establishment is in cleanable condition. Ensure that raw wood areas have been rendered non porous and cleanable. Structural attachment areas and a few floor tiles needs some repair or proper sealing. T items have been addressed. |