|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf
Observed no soap at front hand sink.
CDI- Soap brought to hand sink. (-1) |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P
Observed Quat sanitizer above 500ppm in 3 comp sink.
CDI- Quat diluted to 300ppm.
4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P.
Observed visibly soiled meat slicer last used yesterday.
CDI- Slicer was W/R/S. (-1.5) |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
REPEAT.
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues.
Observed deteriorated pad at cellophane wrapping station. Replace pad so it is not visibly soiled and torn. Also observed food debris inside deli display case. Increase cleaning frequency to preclude accumulation of debris. No escalation of points due to separate area than noted on last inspection. (-0.5) |