|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P
Observed weak bleach sanitizer at the 3-compartment sink. There was equipment in the vat. CDI-More bleach was added to the compartment. |
|
33
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Use approved thawing methods.
Observed raw meat thawing in the prep sink at room temperature. CDI-Cold water was turned on to properly thaw the product. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
Yes |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor.
Observed single service cups stored unprotected at the register area. CDI-The cup sleeves were rearranged to protect all of the cups. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.
Observed buildup on the shelves in the flip top unit, the tall reach in coolers, and the reach in freezer. Have cleaned. REPEAT. |