|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed unlabeled chemical spray bottle at restroom handsink. CDI: by labeling.
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P. Observed quat sanitizer spray bottles and buckets at strong concentration > 400ppm. CDI: by diluting to proper concentration.
7-201.11 Store toxic materials to avoid contamination. -P. Observed bottle of cleaner stored next to slicer at back of kitchen. CDI: by relocating. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed noodles cooling inside top of prep cooler. CDI: moved to walk-in to rapidly cool properly. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
General Comment:
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a box of chicken stored on the floor inside walk-in freezer. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
Yes
|
No |
Repeat:
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloths not in use stored on prep surfaces. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
Yes |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed no test strips available for testing quat sanitizer.
Return visit required by 7/26/18 |