|
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 some cut greens not date marked. CDI- marked. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
Yes
|
No |
.7-201.11 Store toxic materials to avoid contamination. -P: Observed soap on bar sink drainboard that is for clean utensils. Utensils on board at time of inspection. CDI- moved soap.7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-Pf: Found pesticides used "for household use only" in kitchen. CDI- discarded. |
|
38
|
0
|
Personal cleanliness |
Yes |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee with wristwatch on while at work in kitchen. |
|
45
|
2
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed door gaskets of refrigeration units splitting. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
Yes
|
No |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. If using ready-to-use quat products, a testing device is needed to confirm concentrations. Observed no testing device for commercially prepared quat sanitizer. CDI- gave some test strips to operator. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
.6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed walls and floors under equipment, especially at dish pit, in need of cleaning. Pay attention to areas under and behind other equipment as well. |