|
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 For more information please visit: http://meck.co/FoodSafety Observed sanitizer at 0ppm in sanitizer compartment of sink while dishes were sanitizing. Sanitizer was made with hot water. CDI: Sanitizer was remade with cold water and tested at 400ppm quat. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed bottle labeled as sanitizer with 0ppm quat sanitizer. Bottle was hot. CDI: Bottle was determined to have been made with the hot water with sanitizer from the dispenser. Bottle refilled with cold water and sanitizer from dispenser. |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf Observed no max/min thermometer for hot water dish machine. CDI: EHS explained requirement to PIC. |