Deducted | Remarks |
1 | 3-307.11 Store raw shell eggs below and away from ready to eat food. (preventive) |
1 | 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. ///Colored cutting boards showing heavy use. |
1 | 4-903.11 Store clean equipment and utensils in a clean, dry location where they are not exposed to potential contamination.///Knife stored between make table and wall. |
1 | 5-501.113 Keep dumpster doors and lids closed.///Sliding doors open (shared dumpster)
5-501.113 Keep the waste-grease receptacle closed.///Lid open (shared receptacle)
5-501.115 Clean the refuse storage area as often as necessary to maintain cleanliness.///Debris outside dumpster (shared dumpster area). |
2 | 6-501.11 Maintain physical facilities in good repair (floors, walls, ceilings, ceiling tiles, attached fixtures, etc.).///Handle on make table (across from flat top) coming apart.
6-501.12 Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.///Vents throughout kitchen/prep area have dust visible. |
1 | 6-303.11(C) Provide at least 50 foot candles of light in food prep and ware washing areas where employee safety is a factor.///Hood lights in back of kitchen very dim.
6-501.14 Clean restroom exhaust vent cover.///Restroom vent (next to storage door) has accumulation of dust visible. |