|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Sanitizer must be at proper concentration. Observed two sanitizer buckets at <50 ppm. CDI buckets refilled. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Potentially hazardous ready-to-eat foods held longer than 24 hours shall be date marked. Observed several items that meet the criteria not labeled. CDI by instruction. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Once removed from original packaging, food shall be labeled. Observed several food containers unlabeled. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14 In use wet wiping cloths shall be used for one task then laundered or stored in sanitizer solution between uses. Observed wet wiping cloths on counter. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-205.10 Equipment shall be used according to recommendations. Observed potentially hazardous foods stored in glass front cooler labeled for "packaged or bottled products only." Move items to approved cooler or replace with approved cooler.4-101.19 Nonfood contact surfaces shall be corrosion-resistant. Observed several rusted cooler shelves. Replace/resurface shelves. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11 Nonfood contact surfaces of equipment shall be cleaned as often as necessary to precent soil accumulation. Observed microbal growth on ceiling of wallk-in cooler. Observed food debris around lid of prep flip top cooler and several cooler gaskets. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-201.11 Floors shall be smooth and easily cleanable. Observed broken tiles under equipment and around cook line. |