|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed 2 handsinks with chicken debris on the inside. CDI-Food employee cleaned and discussed how handsinks are only for handwashing. |
|
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 Observed slicer being cleaned with only sanitizer. Explained process for wash/rinse/sanitize for both the removable parts and the immovable parts. CDI-Food employee washed/rinsed/sanitzed. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P Observed 3 packages of ham the were pre-sliced and put in basket for sale that were expired Jan 14th. CDI-PIC voluntarily discarded. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
No |
No
|
Yes |
7-201.11 Store toxic materials to avoid contamination. -P Observed sanitizer wipes sitting on top of deli plastic sheets. CDI-PIC moved to the bottom shelf.
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sanitizer at 500PPM in spray bottles and in sink. CDI-PIC diliuted with water to 400ppm and called ecolab to come check dilution. VR REQUIRED 1/25/2019. |