Deducted | Remarks |
1 | 3-304.12 Provide a utensil with a handle for serving or dispensing food or ice. Plastic drink cup being used as a scoop for the salt at the (front-line) pit station. |
1 | 4-402.11 Maintain all fixed sinks and fixed equipment exposed to spillage or seepage so that they are sealed to adjoining walls or equipment. Warewashing sink is not sealed to the wall. |
1 | 3-304.14. 4-501.114 Provide quaternary ammonia solution at concentration specified by manufacturer for storing cloths used to wipe counters and equipment. Sanitizer for the wiping cloths has broken down. |
1 | 4-901.11 Allow utensils to air dry before stacking. Wet stacking of clean food pans stored on the drying racks. |
1 | 4-903.11 Store single service and single-use articles at least 6 inches above the floor. Box containing styrofoam food trays is stored on the floor. |
1 | 6-501.114 Maintain premises free of items that are unnecessary to the operation or maintenance of the establishment, such as equipment that is nonfunctional or no longer used. Several pieces of broken-down equipment are stored behind the (FSE). |
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. Too dim over the (front line) pit. |