PASS 6 violations
PREP AREA WIPING CLOTHS MUST BE HELD IN A CONTAINER WITH A SANITIZING SOLUTION BETWEEN USE.
OBSERVE A KNIFE IMPROPERLY STORED BETWEEN PREP TABLES ON THE COOKS LINE. MUST STORE IN A PROPER KNIFE HOLDER OR ON A CLEAN SURFACE.----NOTED IN-USE COOKS LINE UTENSILS BEING STORED IN A CONTAINER OF WATER AT A TEMPERATURE OF 73.6F. IF STORED IN HOT WATER, MUST MAINTAIN A MINIMUM TEMPERATURE OF 135F OR STORE ON/IN A CLEAN SURFACE/CONTAINER AND WASH, RINSE, SANITIZE AS NEED OR EVERY 4 HOURS.
MUST NOT USE TINFOIL AS LINER FOR SHELVING THROUGHOUT THE FACILITY.----NOTED PEELING PLASTIC ON METAL EQUIPMENT AND SHELVING MUST BE REMOVED.-----MUST NOT USE PLASTIC WRAP AS GUARD FOR COMPUTER EQUIPMENT ON STORAGE SHELVING ABOVE PREP SURFACES.
NOTED EXCESSIVE GREASE AND FOOD DEBRIS ON EXTERIOR AND INTERIOR OF COOKING EQUIPMENT. MUST CLEAN AND MAINTAIN.
NOTED EXCESSIVE GREASE AND FOOD DEBRIS ON THE FLOOR UNDER THE WOK LINE AND DEEP FRYER. MUST CLEAN AND MAINTAIN.
MUST NOT STORE SOILED MOP HEADS ON THE REAR WALKWAY. MUST STORE INVERTED AT THE UTILITY SERVICE SINK WHEN NOT IN USE.