|
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 dish machine operating below 50ppm chorine.
CDI- dish machine was operating without full water capacity. Water added to machine by PIC. After multiple runs, dish machine observed operating at 100ppm chlorine. utensils washed during the a.m. were returned to wash.
observed build-up in dispensing line of coffee machine being used to dispense soup. CDI by wash, rinse, and sanitize.
This equipment must be cleaned at least once per day. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.
observed wet stacked containers on the drying rack. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.
observed stickers on unstacked containers on the drying rack. CDI sent back to wash.
observed mildew build-up on rim of ice bins in waiters beverage station.
observed build-up on coffee maker exterior being used to dispense soup. |