3-304.12 In-Use Utensils, Between-Use Storage (C) Several knives and spatulas stored in soiled water held at 104F. Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. The PIC moves the knives and spatulas to the dish pit to be cleaned and sanitized and placed clean water in the pan.
4-602.13 Nonfood Contact Surfaces (C) All of the outer surfaces of equipment are soiled with food debris, grease, and build up. Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Increase cleaning frequency.***REPEAT VIOLATION***
6-501.12 Cleaning, Frequency and Restrictions (C) Floors under equipment and walls are soiled with grease, splatter, and build up. Physical facilities shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency. Detail clean and increase cleaning frequency.***REPEAT VIOLATION***
Several knives and spatulas stored in soiled water held at 104F. Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. The PIC moves the knives and spatulas to the dish pit to be cleaned and sanitized and placed clean water in the pan.