|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114, A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation must be at proper concentration-P. Observed the chlorine sanitizer solution in the 3 compartment sink have a weak concentration of 10ppm. CDI - instructed PIC to drain solution and create a new solution with the proper concentration. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18A1, TCS food shall be discarded if it exceeds the time and temperature criteria-P. Observed cooked ground beef in the walkin cooler at 43F. The product was cooked on 11.14.15, which means the product should be disposed of on 11.17.15 if not already consumed. The produce t was held over 3 days past disposition date. CDI - instructed PIC to discard product and educated on cold holding time and temperature criteria. |
|
35
|
1
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12, Working containers of food shall be identified with the common name of the food on the container. Observed a working container of salt that was not labeled. |
|
41
|
0.50
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12A, During pauses in food preparation or dispensing, utensils shall be stored in the food with their handles above the food. Observed the salt dispensing utensil handle stored in the salt. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-602.13, Nonfood contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Observed build up of mold behind the ice chute in the drink machine to the right in the dining room. |