|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the handsink nearest the bakery 3 compartment sink. CDI- dispenser refilled. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
Yes |
4-501.114 Maintain sanitizer at correct concentrations. -P Observed sanitizer dispensing out of the 3 compartment sink at <150ppm quat concentration. Observed 4 quat sanitizer spray bottles with 0ppm concentration. CDI- bottles were emptied and refilled at the bakery chemical station. VR within 10 days to ensure the dispenser at deli 3 compartment sink is repaired. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed chicken tenders cooling in the customer cold case at 55F. CDI- product was relocated to the walk in cooler for cooling. |
|
36
|
1
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple flies in the 3 compartment sink room within the bakery. |