|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer dispensing at 150ppm. Manufacturer specifies a minimum of 200ppm. CDI by replacing empty sanitizer bag to obtain 200ppm. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris on the walk in seafood cooler shelving, meat glass display case and under a few grates inside the aisle case, dried food debris on drawer under the rolling cutting board, prep sink and drainboard and meat market side air drying shelving. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed minor build up on the floor behind the ice macine and seafood side steamer. |