|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations. -P Quat sanitizer in sink was recorded at 0ppm. CDI- PIC adjusted hose line and sink was filled drained and re-filled with sanitizer that tested for proper concentration at 400ppm. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cut watermelon in WIC holding above 45F (se chart). PIC stated they were prepped at commisary at around 8:00 am. CDI- Products were uncovered and moved to freezer for rapid cooling. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. Shelevs above 3 compartment sink had dirt build-up. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.16 Provide waste bins in required areas including at handwash sinks. No waste bin at handwash sink. CDI- Bin provided. |