Deducted | Remarks |
1 | 3-302.12 Label all food or ingredients that are not in the original package with the common name of the food (Except for unmistakably recognized food such as dry pasta) // Label spray bottle filled with water used to spray on pizza. |
1 | 4-601.11(C) Keep nonfood contact surfaces of equipment (interiors of refrigeration units and cooking equipment, exteriors of equipment, storage shelves, etc.) free of an accumulation of dust, dirt, food residue, and other debris. // Interior of several RI coolers soiled with residue and debris. // Interior of cabinetry soiled with residue and debris. |
1 | 3-304.14 Store wet wiping cloths in the appropriate sanitizing solution when they are between uses.// Several wiping cloths on counter tops. |
1 | 4-901.11 Allow utensils to air dry before stacking. // Pots under handsink have heavy accumulation of water inside. |
4 | 6-301.12 Provide paper towels or a continuous towel system that supplies the user with a clean towel at each handwashing sink or group of adjacent sinks.// No paper towels at handsink in prep area, behind cashier or in the dry storage area handsink.
6-301.11 Provide a supply of hand cleaning liquid, powder or bar soap at each handwashing sink or group of 2 adjacent handwashing sinks. // No soap at handsink next to cashier. |
4 | 6-501.111(C) Provide effective insect and rodent control to eliminate their presence on the premises. // Heavy accumulation of gnats under handsink cabinetry. |
1 | 6-501.114 Maintain premises free of items that are unnecessary to the operation or maintenance of the establishment, such as equipment that is nonfunctional or no longer used.// Several pots, pans, utensils and equipment in dry storage area are not being used per PIC. |
2 | 6-501.12 Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness. // Floor soiled with debris and residue, throughout facility. |
1 | 6-501.14 Clean restroom exhaust vent cover. // Restroom exhaust vents soiled with dust.
6-303.11(A) Provide at least 10 foot candles of light at 30 inches from floor in WI refrigeration units, dry food storage areas, and in other areas and rooms during periods of cleaning. // No lighting in half of the dry storage area. |
1 | 6-501.113 Store maintenance tools (brooms, mops, vacuum cleaners, etc.) in an orderly manner that facilitates cleaning the area and so that they do not contaminate food, equipment, utensils, linens, and single-service/single-use items. // Mop and brooms are stored downward. |
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