|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-602.11 Clean the equipment and utensils as required to avoid contamination - observed middle vat of 3-comp sink to have food debris in it - do not rinse in middle vat - follow procedure all the way across to go from dirty to clean and not to cross back into dirty areas - wash, rinse, sanitize; CDI by cleaning sink;
4-501.114 Maintain sanitizer at proper concentrations - observed strength of QAT in buckets = 0 ppm; must = 200 ppm - CDI by re-mixing. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(1) Maintain TCS foods in hot holding at 135F or above - observed fish bites at 113F, chicken bites at 119F, beef teryaki at 115F - over-stacking food - keep down below or at fill line in pan - CDI by re-heating. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3.-304.14(B) Hold in-use wiping cloths in sanitizer between uses - observed towels left on surfaces - CDI by placing in sanitizer.
3-304.14 (D) Maintain sanitizer containers for in-use cloths free of visible debris and soil - observed cloudy QAT solution in bucket, 0ppm QAC - use 2-step process to clean, THEN use clean sanitizer towel to sanitize - no dirty cloths in sanitizer. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as allowed by detergent manf. - observed wash water @100.7F - CDI by emptying and re-filling. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.115 Need to attend to outside dumpster area - spillage of debris must be cleaned up on a regular basis, daily. |