|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
4-501.115 Manual Warewashing Equipment, Chemical Sanitization Using Detergent-Sanitizers- Maintain sanitizer at proper strength at 3 compartment sink in Officers Dining Room. Reference manufactuers required strength for product being used. Observed sanitizer in 3 compartment sink at < 100ppm. CDI by refilling and testing at 200-400 ppm. |
|
33
|
0.50
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 Thawing- Observed raw chicken and whole roast beef thawing in prep sink in standing water. Thaw under running water. CDI by running water. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Food Storage-Preventing Contamination from the Premises- Observed dry foods stored in open bags. Store all dry foods in sealed containers once original package is opened. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required- Observed wet stacked metal pans on drying rack. Allow to air dry prior to stacking. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
4-302.14 Sanitizing Solutions, Testing Devices- Use test strips to test sanitizer strength in 3 compartment sink. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-602.13 Nonfood Contact Surfaces- Observed excess microbial build-up on cooler door gaskets in Officer Dining Room. Clean. |