|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed soiled knives in facility. CDI items moved for cleaning.4-501.114 Maintain sanitizer at correct concentrations. -P. Observed sanitizer bucket at 0ppm. CDI bucket refilled to proper concentration. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed salad prep unit at 50F and holding TCS items above 45F. CDI instructed facility to use time until unit fixed. Verification required. |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed vents in bathrooms and walk in unit covered with dust. |