|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf - 0 pts - Fruit fly liquid stored in hand sink. Do not store any items in hand sink. CDI- Item removed. |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Repeat - Observed several pans used for olives soiled. Cheese grader had cheese residue. CDI- PIC will wash, rinse, and sanitize items. Ensure that cheese grader is being washed, rinsed, and sanitized after each use or every 4 hours.
Wash, rinse, and sanitize containers holding olives. If containers are no longer used, remove from establishment or place in location where items will not become soiled.
4-501.114 Maintain sanitizer at correct concentrations. -P - Quat sanitizer at 3 compartment sink read 0 ppm. CDI- Sanitizer container was empty. New bucket installed read 200 ppm. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
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 - 0 pts - Some soft cheeses are being dated with date of prep and date of discard. Date of discard is on the eighth day. Strongly recommend to change procedure to show a date of 7 days. CDI- PIC states he will manually change all cheeses. Scales are set in this way and may be changed at corporate. |