|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed multiple plateware and utensils stored as clean with slight residue missed during washing. CDI- removed to re-clean 4-501.114 Maintain sanitizer at correct concentrations. -P Observed sanitizer in red buckets at 100 ppm QAC. CDI- remade; allow dispenser to run of have serviced |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed cooked and thawed hamburger date marked 12/29 and open roast beef deli meat 12/27. Both voluntarily discarded PIC instructed to check units for date marking daily |
|
35
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed multiple containers of oils and or spices not labeled. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple tight stacked wet columns of utensils. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
Yes |
No
|
No |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. Observed facility unable to provide test stips for santizer. |