|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed facility dish machine reading 0ppm chlorine sanitizer. CDI - Sanitizer concentration was fixed during inspection. Concentration now reading 50ppm. - 1.5 - |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed three bags of mixed cheeses, spinach, and sliced tomatoes without dates marked. Items opened this past Friday. CDI - PIC date marked all items. - 0 - |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed container of soapy water and container of sanitizer not labeled. CDI - PIC labeled containers. - 0 - |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed containers of crab salad cooling with lids tightly closed in reach in cooler. CDI - Product was opened to allow for proper air flow. - 0.5 - |