Yonutz

Nonfood-contact surfaces clean — Inspector Note: Observed food debris inside front RIC CA: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Nonfood-contact surfaces clean — Inspector Note: Observed food debris on outside of food containers CA: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Physical facilities installed, maintained, and clean — Inspector Note: Observed dust on walls and ceiling in dish pit 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 facility in need of a deep cleaning CA: The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

Toxic substances properly identified, stored, used — Inspector Note: Observed bottle of clorox cleaner on prep table BOH CA: Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by: 1. Separating the poisonous or toxic materials by spacing or partitioning; P and 2. Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles. This requirement does not apply to equipment and utensil cleaners and sanitizers that are stored in warewashing areas for availability and convenience if the materials are stored to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles.

Toxic substances properly identified, stored, used — Inspector Note: Observed bottle of windex on prep table (FOH) CA: Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by: 1. Separating the poisonous or toxic materials by spacing or partitioning; P and 2. Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles. This requirement does not apply to equipment and utensil cleaners and sanitizers that are stored in warewashing areas for availability and convenience if the materials are stored to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles.