|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P
Observed quat sanitizer in bottle and in the 3 comp sink at <150ppm. PIC took another bag off of the line and re ran the santizer so that it was 200-400ppm and bottles were refilled. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
Yes |
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
Observed deli meats that were stored between 41-45F, in the lower part of the display cooler, given >4 days. PIC discarded meats past 4 days and put new discard dates on the other open meats to correct.
Lower the temperature of this unit so all meats and cheeses maintain 41F or less, or date mark for only 4 days.
Chicken salad is getting 5 days still- this should only get 4 days as well. And be careful on chicken salad, that it is dated for the day the chicken was cooked, not the day the salad was made(date by oldest ingredient).
A visit will be made to verify correction of dates. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.
Observed build up on display cooler doors, walk in rack, walk in wall, and prep sink around the spigot. |