|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf 4-501.114 Maintain sanitizer at correct concentrations. -P A couple of plastic food pans with sticker residue stored as clean. Also, sanitizer solution in three comp sink testing above 200ppm chlorine. CDI - Food pans sent to dish area for reprocessing; water added to solution until testing at 200ppm chlorine. |
|
33
|
0.50
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 Use approved thawing methods. frozen ham thawing on drain board of prep sink. CDI - Placed under running water for rapid thawing. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean flour and dust from low prep cooler door gaskets. |