|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
Observed 0ppm in the quat. sanitizer spray bottle today. Refill this daily so that it maintains 200-400ppm.
Refilled to correct today.
4-501.114 Maintain sanitizer at correct concentrations. -P |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
Observed clean dishes airdrying on a soiled drainboard today.
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
Observed the light shields with build up inside of them today-clean.
Observed holes in the walk in cooler walls.
6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure.6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. |