3-305.11; Core; Boxes of food stored in the floor inside walk in freezer. Food shall be stored at least 6 inches above floor. CDI: Boxes moved. Repeat.
1.0
47.
4-501.12; Core; Heavily scored cutting boards. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they are not capable of being resurfaced.
0.0
49.
4-602.13; Core; Cleaning needed throughout kitchen. Especially, shelves, reach ins, freezers, fryers and microwave. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
0.5
55.
6-501.12; Core; Cleaning needed of floors and walls under/behind equipment. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
3-501.17; Priority Foundation; Foods on make line units not date marked. TCS foods held in establishment 24 hrs shall be date marked. CDI: Items dated.
1.5
28.
7-201.11; Priority; Sanitizer bottles stored on food prep tables. Chemicals shall be stored where they cannot contaminate equipment and food. CDI: Bottles moved.
0.0
39.
3-305.11; Core; Boxes of food stored in the floor inside walk in freezer. Food shall be stored at least 6 inches above floor. CDI: Boxes moved.
1.0
44.
4-903.11(A), (B) and (D); Core; Plates on top shelf have food contact surfaces exposed to ceiling and wet stacking dishes. Clean utensils shall be stored in a self draining position that allows air drying and covered or inverted.
4-601.11 (A); Priority Foundation; Some metal container stored on storage shelf not in use are soiled. Food contact surfaces shall be clean to sight and touch. CDI: Utensils moved to dish washing area. Utensils need to be cleaned or removed if not in use.
0.0
55.
6-501.12; Core; Cleaning needed of floors under equipment. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
