|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P. Sanitizer in small containers on counter "milky white." CDI- Explained to operators Monica Gary and Brooke Riddle that sanitizer is required to be kept free of food debris, and two step process to clean soiled surface is required prior to using sanitizer on surface. Sanitizer changed out.Some dried debris in bottom on one side of reach in cooler. CDI- verbal correction. |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14 Wiping Cloths, Use Limitation - C. Sanitizer cloths stored in sanitizer bucket on the floor under front counter. CDI- verbal education as to rule requirement, discussed options for storage, and storage corrected. |
|
43
|
0.50
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C. Single service cups at back prep area on service line stacked out of dispensers and not protected during storage. Boxes of single service items stored on the floor next to mop sink. Protect single service items from possible contamination, store off the floor. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C. Dried food debris, single service containers, and utensils need to be cleaned from hard to reach areas under all service line equipment and counter top equipment. Interiors of cabinets at back areas and handles need to be cleaned of dried debris build up. |