|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and HardnessMaintain sanitizer at required concentration. Observed sanitizer in spray bottle and buckets at 0-10ppm CL. Sanitizer was re-prepared. Maintain utensils clean to the sight and touch. Observed metal pan and tongs stored as clean with food debris. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date MarkingProperly date mark all required items. Observed an opened bag of cooked chicken stored for 48hrs without a date label. Also discussed other items such as RTE lettuce and large batch of ranch dressing that may not be used within 24hrs. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-602.11 Food LabelsProperly date label all items packaged in the kitchen for student self service with prep name, address, ingredients in descending order, allergens present and net quantity, or weight and common name of the product. Observed cookies and salads not labeled. |