|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed numerous containers stored clean with food debris / sticker residue stuck to surfaces. CDI containers placed into dirty dish pit.
4-501.114 Maintain sanitizer at correct concentrations. -P Observed high temp dish machine measuring to low when tested with test strips. Booster was not turned on. CDI Booster heater turned on and hot water santizing was observed. |
|
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 several containers stacked wet in kitchen area. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.12 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed deeply gouged / stained cutting boards. |
|
48
|
1
|
Hot and cold water available; adequate pressure |
No |
No
|
No |
5-103.11(B) 5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Observed hot water measuring 80 F at hand washing sink and 67 F at another hand washing sink. Observed hot water 101 F at three compartment sink. CDI maintenance called and water temp was observed to be at required temps. |