|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and HardnessRules require dish machines to maintain properr concentrations of sanitizer. Observed dish machine sanitizer concentration at 0 ppm chlorine.CDI- new bucket added, pump primed re-tested at 100ppm; staff instructed on how to maintain machine and test concentration |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking3-501.17 Ensure all foods that are opened, time/temperature control for safety (TCS) and ready-to-eat are properly date marked(41F=7 days/42-45F=4days).Observed multiple containers of cooked TCS foods not date marked. CDI- removed and date marked |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14 Wiping Cloths, Use LimitationRules prohibit storing soiled wiping cloths on food prep surfaces. Observed multiple soiled wiping cloths on food prep surfaces. CDI- removed; instruction provided |