|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness: Food contact surfaces shall be properly washed, rinsed, and sanitized. Observed dish machine's sanitizer levels measuring 0 ppm during rinse cycle. CDI- maintenance performed on machine, and the machine was found to be properly sanitizing during rinse cycle. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition:Food items shall be discarded if they exceed the time and temperature combination. Observed cooked pasta noodles date-marked with 2-10-14. CDI- PIC voluntarily discarded. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
(general comment) 7-102.11 Common Name-Working Containers: Working containers used for cleaners and sanitizers taken from bulk supplies shall be labeled and individually identified with the common name of the chemical. Observed a spray bottle, of what the PIC stated was degreaser, unlabeled. CDI- PIC labeled bottle. |
|
41
|
0.50
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 In-Use Utensils, Between-Use Storage: In-use utensils shall be stored with their handles out of the product, in hot water at 135 or above, or in clean dry location. Observed handle of scoop in flour. Observed in-use tongs stored on oven handle. Observed tongs at bar stored in room temperature water. CDI- tongs on oven handle were placed in heated water, bar tongs were removed from room temperature water, and handle of scoop was taken out of flour. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-602.13 Nonfood Contact Surfaces: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Observed surfaces of all cooking equipment collecting food debris in need of cleaning. |