|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
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 chub of roast chicken breast with dicard date from yesterday. CDI - Discarded. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
No |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Purple cleaner sotred in bottle labeled "sanitizer". CDI - Spray bottle discarded. |
|
27
|
1
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
No |
No
|
Yes |
8-201.14 Provide all contents of a HACCP plan as required. -Pf HACCP plan requires functioning pH meter to check acidity of sushi rice; pH meter is broken and reading buffer solutions incorrectly. CDI - Facility is using pH test test strips to monitor pH. VR - Will return within 10 days to verify correction of violation. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Boxes of paper goods stored on floor in dry goods room of bakery. CDI - Relocated to shleves. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Ice building up in vents of deli display case. Remove ice as this will block air flow and effect food holding temperatures. |
|
47
|
1
|
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. Clean inside deli display case and inside bulk meat and cheese case. |