|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
_4-501.114 Maintain sanitizer at correct concentrations. -P Observed sanitizer dispenser to have a break in connection. Break was repaired, but dispenser was still not functioning. CDI: Supervisors diluted sanitizer and tested it at correct concentrations. Phone chemical company for repairs before next event. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken tenders holding at 120F. CDI: Tenders discarded. Facility holding tenders on time from here on out. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination. -P Observed chemical bottle stored on prep table directly over top of open box of gloves. CDI: Chemical bottle emptied.
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed bottle of unknown cleaner labeled peroxide cleanser. CDI: Bottle emptied as PIC was unaware of what was in bottle. |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizer in buckets to be 0 ppm. CDI: Buckets refilled to proper concentration.
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed sanitizer bucket stored directly on the floor. CDI: Bucket placed on crate. |