|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed soiled plates and soiled coffee cups. REPEAT. CDI- Removed and washed during the inspection.
4-501.114 Maintain sanitizer at correct concentrations. -P Chlorine at the dish machine measured 0 ppm due to sanitizer bucket needed to be changed. CDI- PIC changed and primed the machine. Now at 100 ppm. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build-up inside reach-in cooler units. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
Yes
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed two spray bottles with glass cleaner with no label. Label all chemicals. CDI- Discarded. REPEAT |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed mashed black beans and mash potatoes not dated. CDI- Items date marked during inspection. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed container with oil not properly labeled. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed insert pans stacked wet. Allow to properly air dry. |