|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed in use manual ware washing sanitizer concentration measuring under 50PPM. CDI-PIC drained sanitizer and refilled 3rd compartment. Retest of the sanitizer concentration level was conducted resulting in 150PPM.
REPEAT- 4-602.11 ( A) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, between uses with raw fruits/vegetables and with TCS Food. P. Observed clean stainless steel containers stacked with intact sticker residue. CDI-PIC moved items to dish area for recleaning. |
|
37
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed three clear secondary bottles without labels. CDI-PIC added labels to bottles. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-603.16 Washed utensils and equipment shall be rinsed prior to sanitizing. Observed food employee not rinsing dishes after washing and going into the sanitizing step. CDI-PIC had food employee rewash dishes. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed at prep line low reach in cooler gaskets a with food debris in all three coolers. |