RIGHTEOUS 'QUE

Single-use/single-service articles: properly stored, used — Inspector Note: Observed lids and jars in boxes used for service stored on floor in office area of main kitchen. CA: Cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: (i) In a clean, dry location; (ii) Where they are not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 centimeters) above the floor. 3. Single-service and single-use articles shall be stored as specified under paragraph 1 of this subsection and shall be kept in the original protective package or stored by using other means that afford protection from contamination until used.

Nonfood-contact surfaces clean — Inspector Note: Observed vent panels above fryers with grease build up in main kitchen. Observed out of use oven with grease buildup on the front door in main kitchen area. CA: The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

Physical facilities installed, maintained, and clean — Inspector Note: Observed food residue and trash below racks in dry storage area. CA: The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.