Crushcraft

*10 Equipment and Utensils Cleaning-contamination

CAN OPENER OBSERVED WITH PRODUCT DEBRIS ACCUMULATION

*31 No soap at handsink

PROVIDE SOAP FOR HAND SINK ON COOK LINE

*39 Keep utensils handles upright or protected

USE PROPER SCOOPS TO DISPENSE PRODUCT

*42 Dirty nonfood contact surfaces

GASKETS OF RIC UNITS ON COOK LINE OBSERVED W/ PRODUCT DEBRIS ACCUMULATION

*45 Drying Mops-air dry

HANG MOP WHEN NOT IN USE

*10 Clean Sight and Touch

Clean can opener

*36 Cloths in-use for wiping between uses stored

*37 Storing the food where it is not exposed to splash, dust, or other contamination

Containers may not be stored on food

*42 Dirty nonfood contact surfaces

Clean surface above dish washing machine

*36 Cloths in-use for wiping between uses stored

store wet cloths in sanitizer bucket

*46 Covered waste receptacle for women's restroom

provide

*45 Premises shall be maintained in good repair

ceiling tiles

*47 Conditions of Permit-in use of food equipment

provide sign about inspection report

*35 Eating food, chewing gum, drinking beverages, or using tobacco

personal drinks and food on prep table

*14 When to wash hands before donning new gloves

wash hands before donning new gloves

*39 Store equipment & utensils in a clean, dry place

knifes stored between coolers and cooler and hand sink

*41 Food storage containers, identified with common name of food.

provide label for food storage containers

*32 Equipment & Utensils resistant pit,chip, crazing

replace damaged food container

*18 Toxic items storage adjacent to food/utensils

chemical bottles and chemicals stored next to clean food container

*42 Dirty nonfood contact surfaces

clean dish washer (exterior), ice machine (exterior), can opener holder

*37 Storing the food where it is not exposed to splash, dust, or other contamination

do not overload food storage containers with food