|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-501.110(B)The temperature of the wash solution in spray type warewashers that use chemicals to sanitize may not be less than 120 degrees F. Observed hot water only reaching 111 degrees . Advised PIC to utilize dish machine to wash but sanitize articles in sanitizer mixed in three compartment sink. PIC has contacted plumber. verification required
4-703.11 Hot Water and Chemical-Methods - P Observed proper contact time not being utilized per label instructions for the QAC chemical sanitizer. CDI instructed PIC on proper use. |
|
21
|
1.50
|
Proper date marking and disposition |
No |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed two containers of tofu fingers and one container of kale held too long. CDI discarded. |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. obsered floor in rear kitchen area where floor has been repaired is not smooth and easily cleanable. Repeat
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed splashover on walls in front kitchen area in need of cleaning. |