|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee food stored at top shelve above in walk in cooler, above facility food. CDI, employee food moved to bottom shelve. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
Yes |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer at 3 compartment sink at concentration less than 150ppm quat. CDI, sanitizer was replenished using cold water. Test strip will be used to ensure concentration is at the correct level.
4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf
Observed dish machine water temperature for rinse cycle not reaching 180F. VR
3 compartment sink will be used at correct concentration of sanitizer. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food stored on the floor in walk in freezer. |