Deducted | Critical | Remarks |
1 | No | 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. // Accumulation of grease/sticky residue on exteriors of equipment, such as reach in coolers, microwave, and fryers.
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1 | No | 4-101.11(B-E) Provide food contact surfaces that are: durable; corrosion resistant; non-absorbent; smooth; easily cleanable; resistant to chipping, scratching, distortion and decomposition. // Reach in cooler shelving with rust.
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1 | No | 4-903.11 Store clean equipment and utensils covered or inverted. // Pans stored upright on top shelf above three compartment sink.
4-901.11 Allow utensils to air dry before stacking. |
2 | No | 6-501.12 Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness. // Accumulation of dust on wall vent cover near kitchen entrance. Accumulation of grime and residue on floors throughout. |