|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P: Sink setup incorrectly. Observed facility with sink setup as wahs, sanitize, sanitize. There was no rinse step. Sanitizer too strong. CDI- sink was set up properly. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF: Observed some cooked foods with out dates. Noodles, beef, chicken. Any cooked foods being held for longer than 24 hours must be dated. CDI-dated properly |
|
52
|
0.50
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.115 Maintaining Refuse Areas and Enclosures - C: Clean outside area. Empty, used boxes stored on ground. |