|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations. -P
4-701.10 Equipment Food-Contact Surfaces and Utensils shall be sanitized
Observed sanitizer compartment in the 3 compartment sink full; Quat test strip read 0 ppm; equipment and utensils were not being sanitized. CDI - the dispensing line was not dispensing sanitizer; fixed during inspection and made new sanitizer solution at proper concentration. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11(C) Single-service and single-use articles shall be stored in a clean dry location, 6 inches above the floor, and where they are not exposed to splash, dust, or other contamination. Observed knives stored with the food contact surface of the knive stored up and exposed to contamination. Advised to store the knives inverted where the food contact surface of the knive is protected from contamination. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
Yes |
4-302.14 Provide a test kit that accurately measures concentrations of sanitizing solutions- Pf Observed that quat test strips are expired. VR |