|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer available and at the proper concentration. Observed quat sanitizer bottle < 200ppm at pizza station. CDI, changed out from sanitizer at 3-compartment sink. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 Ensure TCS and ready-to-eat foods are properly date marked. Observed some deli meats not dated properly. Pack date and Sell by date was the same. CDI, correction process started.3-501.18 Ensure TCS and ready-to-eat foods are propery discarded when they have exceeded date marking time/temperature requirements. Observed a pack of turkey meat in reach-in that had exceeded date marking time/temperature requirements. CDI, by discarding. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Use proper methods when cooling down TCS foods. Observed sushi in display case cooling improperly. Lid already placed on containers without properly cooling. Product observed > 45F. CDI, sushi moved to walk-in cooler to finish cooling properly. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-602.13 Maintain non food contact surfaces clean. Observed debris on door tracks at sub station. |