|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce over ready to eat cut cabbage in reach in cooler. CDI- cut cabbage was removed from bottom shelf. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
No |
No
|
No |
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sanitizer bottle used for cleaning slicer
>= 200 ppm. CDI- sanitizer was diluted to the correct concentration.
7-102.11 Common Name-Working Containers - PF Observed working bottle of chlorine stored in a QUAT spray bottle. CDI- chorine was removed from bottle. |
|
37
|
2
|
Contamination prevented during food preparation, storage and display |
No |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food in the storage area on the floor. Observed pan of thawing shrimp in the sink with dirty dishes and a sanitizer bottle at the prep sink. CDI- Dishes and bottle removed. -REPEAT |
|
47
|
1
|
Non-food-contact surfaces clean |
Yes |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed back of slicer heavily soiled with left over food residue. |
|
53
|
1
|
Physical facilities installed, maintained and clean |
Yes |
No
|
No |
6-501.12 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 dusty vent over food prep area. Observed floor heavily soiled with food debris at the dish washing area. Clean under and around equipment. |