Deducted | Remarks |
5 | 4-602.11 Wash, rinse, and sanitize contaminated equipment and utensils (non-cooking) used for TCS food as often as necessary to prevent the accumulation of soil or at least every 4 hours during continuous use (can opener blade, slicer, mixer, cutting board./// Can opener blade has dried black residue. -COS, Employee cleaned can opener. |
1 | 4-901.11 Allow utensils to air dry before stacking./// Several metal pans near WI freezer. area were stacked wet.
4-903.11 Store clean equipment and utensils in a clean, dry location where they are not exposed to potential contamination./// Containers holding ladles, tongs, and scoops near WI freezer have food debris. |
2 | 6-501.11 Maintain physical facilities in good repair (floors, walls, ceilings, ceiling tiles, attached fixtures, etc.)./// Ceiling tiles throughout the kitchen are in disrepair.
6-501.12 Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness./// Vents throughout kitchen area have black residue./// Flooring throughout kitchen area have food debris and black residue./// Walls throughout kitchen area have food splatter. |