|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P food contact surfaces of utensils and equipment shall be cleaned throughout the day at least every four hours. Observed employee using spatula and pizza cutter on cutting board and in direct contact with food. Employee said utensils and cutting board are cleaned at the end of the day. CDI - Explained cleaning frequency to PIC who removed items and had them run through the dish machine. PIC educated employee. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed opened packages of hot dogs and wings date marked for 10 days rather than 7. CDI - PIC corrected dates. |
|
43
|
0.50
|
Single-use and single-service articles; properly stored and used |
No |
Yes
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed many boxes of single-service items on the floor. PIC said that cleaning day was yesterday and that they were organizing storage today. |
|
45
|
2
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed damaged gaskets in several coolers. Repeat. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed a little damage to floors and walls near can wash. |