|
35
|
1
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. - Observed flour with no label. Needs to be labeled. -1pt- |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. - Observed wiping cloth in sanitizer at 50ppm near the salad prep line. Needs to be at least 200ppm for sanitizing. Corrected during the inspection (CDI) - sanitizer was replaced. -0pts- |
|
47
|
0.50
|
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. - Observed label on the outside of clean equipment (plastic bottle and container). Ensure labels are removed prior to cleaning. CDI - Labels were removed and items were taken to be washed again. -0.5pts- |