|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11(A) Equipment Food Contact surfaces and utensils shall be cleaned before each use with different types of raw animal products; each time there is a switch from raw foods to ready to eat foods; any time during operation when contamination may have occured.-P Employee wiped knive through a dirty wiping cloth before cutting produce. CDI - educated that food contact surfaces need to be sanitized before being used with ready to eat foods. Advised to sanitize knive.
4-501.114 Maintain sanitizer at correct concentrations. -P Observed quat sanitizer bottle below 200 ppm. CDI - refilled with proper solution. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(D) Maintain dry wiping cloths and sanitizing rags free of visible debris and soil; Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed food employee using dirty dry wiping cloths used to clean off knive, then use knive to cut ready to eat food. CDI - educated to use a clean wiping cloth and/or sanitizer rag when wiping the knive to ensure cleanliness of food-contact surface of knive before using the knive for food contact surfaces. |