BEST STOP QUICK MART #36-KITCHEN

HOT, COLD EQUIPMENT – NUMBER/CAPACITY

Equipment and utensils that come into direct contact with food aren't being properly cleaned.

The surfaces or equipment that don't touch food (like shelving or storage racks) are built or installed in a way that makes them hard to clean properly.

Cold foods weren't being kept cold enough to prevent bacterial growth.

Bulk or packaged foods sold in the restaurant are missing required labels with product information.

A piece of kitchen equipment was either poorly built, damaged, or in a state of disrepair that could create a food safety risk.

The restaurant's dish towels or cleaning cloths were not being properly cleaned or stored.

The sink used for sanitizing dishes and equipment wasn't set up with the correct amount of cleaning chemicals.

Perishable ready-to-eat foods are not being labeled with the date they were prepared or the date they must be thrown out.

Bottles or containers of cleaning chemicals or other toxic substances were not properly labeled, making it hard to identify what's inside.

Surfaces that don't directly touch food (like shelving or equipment exteriors) were dirty.