|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sanitizer at meat department side and seafood side set up in 3 bay sink, at concentrations over 400ppm quat according to EHS test strips and around 500ppm according to facility test strips, concentrations are too strong. EHS suggests that chemical company comes out and adjusts mixing valve, should be coming out of dispenser at proper concentration for sanitizing. CDI- water added to solutions, will add water until valves are adjusted. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed vent grates in walk in meat cooler with dust buildup, in need of cleaning. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed a few floor tiles not in good repair, specifically near meat walk in cooler (across from 3 comp sink) and near freezer. |