|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
Yes |
. . Sanitizer shall be at correct concentration and used in accordance with manufacturer's instructions. (4-501.114) Observed several buckets of quat sanitizer measuring below 200ppm. CDI-refilled with correct concentration.Mechanical warewashing hot water sanitization must be at least 180F and no more than 194F. (4-501.112) Observed dish machine registering below 160F and strip not turning black. Final rinse gauge indicated temperature of 200F. Final rinse may not be more than 194 as it enters manifold. Due to high temperatures entering manifold the water may be evaporating before it hits the surface of utensils. VRFood contact surfaces shall be clean to sight and touch. (4-601.11) Observed dried food debris on scoops stored as clean. CDI-take to be re-washed. |
|
52
|
0.50
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
An area for refuse shall be maintained free of items. (5-501.115) Observed debris around outside dumpsters such as used plastic clamshell packaging.Receptacles for waste shall be covered if kept outside establishment. (5-501.113) Observed dumpster doors and lids open. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
Keep physical facilities clean. (6-501.12) Clean mold build-up on wall around pre-wash station at dish machine. |