|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed utensils with dried food debris stored as clean. CDI-taken to be re-washed.
4-501.114 Maintain sanitizer at correct concentrations. -P Observed chlorine sanitizer dish machine at 0ppm. Dispenser was completely empty. CDI-dispenser refilled with chlorine and sanitizing properly. |
|
33
|
0
|
Approved thawing methods used |
No |
No
|
No |
. 3-501.13 Use approved thawing methods. Observed tuna thawing at room temperature. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
• 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plates wet stacked.
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed raw fish thawing over cleaned and sanitized pans. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Cleaning needed on equipment and fans. |