Deducted | Remarks |
5 | 4-602.11 Wash, rinse, and sanitize contaminated equipment and utensils (non-cooking) used for non-TCS food as often as necessary to prevent the accumulation of soil.///Clean interior of ice machine. |
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. /// Observed food debris at bottom of RI cooler across from maketable cooler./// Observed food debris at the bottom of maketable cooler.
4-601.11(B) Keep food-contact surfaces of cooking equipment (grills, fryers, etc.) and pans free of encrusted grease deposits and other soil accumulations. /// Observed food spillage on exterior of pot housing sauce.
4-602.12 Clean food contact surfaces of cooking and baking equipment at least every 24 hours. |
2 | 6-501.12 Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness./// Observed food debris on floor in WI cooler under storage racks./// Observed spillage on wall next to hot holding for sauce.///Clean floors under large equipment. |
1 | 6-501.14 Clean air ducts and clean/change ventilation hood filters to prevent contamination by dust, dirt, etc. |