|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-703.11 Hot Water and Chemical-Methods- Maintain sanitizing solutions at manufactuers recommended strength for food sanitation (read label). Obserevd employee cleaning meat slicer with 0ppm sanitizing solution. CDI by refilling sanitizer bucket with 300 ppm QAC sanitizing solution. - Dispenser in deli kitchen was not properly operating. Tested at the hose 0 ppm QAC. Instructed PIC to use bakery QAC dispenser until other dispenser could be corrected. All slicers cleaned and sanitized. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition- Ready to eat potentially hazardous food items held in refrigeration must be date marked with date package is opened and then discarded within 7 days when held at 41F or below. Observed deli meats held beyond 7 day hold time. (date marked 5-12 and 5-13). CDI by voluntary discard of food products. |