|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Three compartment sink set up for wash, rinse, and sanitize. Employee washing off tomatoes to be sliced for service in filled rinse compartment of 3 compartment sink. CDI- Compartment was emptied. Education provided as to separation of time when washing produce and setting up sink for cleaning of utensils. |
|
43
|
0.50
|
Single-use and single-service articles; properly stored and used |
Yes |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Single service articles at front counter and in storage cabinet with food contact surfaces exposed/ not inverted or covered. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
Yes |
No
|
No |
4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. Hot water in 3 compartment sink initially at 75F, and 73F in the wash basin. No active washing observed at the time. Water was checked three separate times after being allowed to run for 4 to 5 minutes. Hot water of 102F wash achieved, then water temperature began falling rapidly back to 74F. Water temperature of 110F was achieved. PIC contacted onsite repair personnel to check for issue. Facility does utilize single service utensils and trays. Water was rechecked prior to end of inspection. Temperature was at 126F. (0pts) |
|
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. Some debris in front storage cabinet units. Cleaning needed. (0pts) |