Physical facilities maintained clean: Cleaning frequency, restrictions, and methods Observation: Handsink is soiled (cleaned and sanitized during inspection). Dust accumulation on the standing fan in the warewashing area.
Outer openings are protected Observation: Gap in the bottom of the back door.
Bare hand contact with ready to eat foods Observation: When plating personal pizza, employee used fingertips to assist pizza onto plate. Corrected on site.
Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean Observation: Exterior surfaces of cooking equipment, cold holding equipment, proofers, and storage cabinets are soiled especially around the pulls and handles.
Air drying of equipment and utensils Observation: Wet stacking of cleaned and sanitized dishware and storage of wet cleaned and sanitized utensils in storage containers.
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