Deducted | Critical | Remarks |
1 | No | 4-602.13 Clean non-food contact surfaces of equipment as often as necessary to prevent accumulation of residue..///Oven has noticeable residue of food particles. There is not a documented date of last cleaning. |
1 | No | 4-501.12 Resurface or discard cutting blocks and boards that are subject to scratching and scoring if they can no longer be effectively cleaned and sanitized. ///Cutting board next to can opener has large cuts and black residue. |
1 | No | 4-901.11 Allow utensils to air dry before stacking.///Several food containers stored damp. |
2 | No | 6-501.12 Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.///(1) Fan covers in cooler have dust accumulation. (2) Visible grease build-up on the vents throughout the establishment. |