|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-202.12 Handwashing Sinks, Installation Hand washing sinks shall provide water at a minimum of 100 F for hand washing. Observed hand wash sink temp at 86 F. VR |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness In use solutions of sanitizer must be maintained in the proper concentration range. Observed QAC concentration in one sanitizer bottle at 0 ppm. CDI- removed4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency Food contact equioment and utensils shall be cleaned throughout the day at least every 4 hours. Observed staff state, as of noon, that slicers had not been washed and rinsed.CDI- cleaning initiated |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking TCS foods prepared or held in excess of 24 hours shall be marked to indicate the date by which the food shall sold, consumed or discarded.Observed facility date marking brie cheeses 8 days not 7 and furthermore examples of this cheese were found to be 42 F on 6th day. CDI- those examples were discarded and other dates were corrected.Observed multiple deli chubs date marked with cut date and sold on date the same, subsequently making them out of date. Observed standard is to add 5-6 days for sold on date. CDI- remarked; staff directed to adhere to corporate policies. |