|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed pink build-up on interior deflector of ice machine. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P. Observed quat sanitizer that came from dispenser in bucket > 400ppm concentration. CDI: sanitizer diluted to 300ppm. Chemical company will be called for service.
7-201.11 Store toxic materials to avoid contamination. -P. Observed boxes of hand sanitizer and wipes on shelf above and with dry good food and single service items in dry storage room. CDI: sanitizer relocated. |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Use approved thawing methods. Observed a container of hummus thawing on counter. CDI: moved to cooler. Observed raw chicken thawing at prep sink in 80F water. CDI: moved to be cooked in oven. |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-302.13 Temperature Measuring Devices, Manual Warewashing. An establishment uses hot water as the sanitization method in their mechanical warewashing operation and they do not have an irreversible registering temperature indicator. CDI: educated the PIC on appropriate equipment that they must provided in order to comply. |