|
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- Observed 3rd compartment of utensil wash sink with sanitizer testing <100ppm. Maintain sanitizer at manufactuers recommended strength (150-400ppm). CDI by emptying and refilling 3rd compartment. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-201.11 Separation-Storage- Observed toxic chemical cleaners stored above 3 compartment sink. Store all toxic chemical cleaners in a safe location to prevent contamination of utensils. CDI by relocating cleaners. |
|
43
|
0.50
|
Single-use and single-service articles; properly stored and used |
Yes |
No
|
No |
4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing- Observed single service tea jugs stored on raw chicken storage in walk-in cooler. Store single service items in a manner that will prevent accidental contamination. CDI by relocating single service jugs. |