|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations. -P Observed quat sanitiazer at 3 comp sink at 0 ppm. CDI - advised to restock the empty quat concentrate or to provide chlorine to create a sanitizer solution. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17(B) Commercially Prepared and Packaged Time/Temperature Control for Safety (TCS) food shall be date marked at the time the original container is opened in a food establishment and the food is held for more than 24 hours. -Pf Observed hermetically sealed half-and-half and sour cream opened and held for over 24 hrs in the establishment with no date marking label on the products. CDI - educated abot proper date marking criteria and advised to place a date label on product. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11(C) Single-service and single-use articles shall be stored in a clean dry location, 6 inches above the floor, and where they are not exposed to splash, dust, or other contamination. Observed single use and single service articles stored where these items are exposed to contamination. Single service and single use plates shall be stored inverted to protect from contamination or be stored under sneeze guard. Observed single service cups stored where the cup lips are stored where they are exposed. Advised to leave plastic sleeve on large pile of cups or store the proper amount of cups to where they are not heaping over the cup holder. |