|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee phone and drinks and personal items stored with single service items and on prep surface. CDI items moved. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations. -P. Observed one sanitizer bottle and one sanitizer bucket that was below 50ppm. Sanitizer container states sanitizer shall be between 200-400ppm. Suggest facility let sanitizer run through for about a minute and check it before filling bottles and buckets. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed dressings inside of mini reach in not holding dressings at temperature. CDI all dressings discarded. |
|
21
|
1.50
|
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 alfredo sauce and sliced ham past 7 days and spinach and butter that was not dated when opened. CDI items discarded and dated. Repeat. |