|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Some pink mold like build up on ice shield of ice machine located on the far right side of the dry storage room. Cleaning is needed. Quat in 3 comp sink set up for wash, rinse, sanitize testing at 0ppm. CDI- PIC Alex Ranucci had corrected.
Note: Ensure that once sink is set up for wash, rinse, sanitize that center rinse compartment is not being used to pre-rinse soiled items. Cleaning must remain one directional. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P. One pan of pimento cheese dated 2/23/18, all other items in walk in and reach in units dated correctly. PIC advised of dating error, and that pimento cheese was prepared this morning. CDI- Correct date allowed for pan. (0pts) |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Some wet nesting of pans on drain board. All other pans and utensils stored dry or drying in an approved manner. REPEAT |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Some dried debris on stored plastic food containers and bins. Cleaning needed. |