|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed build-up on shelving at produce wet rack. CDI: cleaning process was started. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed cut watermelons on 2nd, 3rd, and bottom shelves at customer display ranging from 45F - 52F. CDI: melons were pulled and discarded. Advised to keep products under shelving closer to where fan is circulating more. Other melons that were pushed back in cooler were at ranging from 37F - 41F. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P. Observed quat sanitizer coming from dispenser at 3-comp sink > 400ppm (test strip turned dark green). CDI: sanitizer was diluted to proper strength. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster lids and side door open. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 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. Observed floors in need of cleaning inside walk-in cooler. Observed dusty fan covers inside produce prep room. |