|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Employees shall eat in a designated area where contamination of clean equipement or food cannot occur. Observed open employee food stored on prep table. CDI employee removed food. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations. -P Observed one sanitizer bucket too low. CDI bucket refilled with QAC sanitizer to proper concentration.4-602.12 Food contact surfaces of cooking and baking equipment shall be cleaned at least every 24 hours. Observed teacher microwave in cafeteria soiled. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observer one sanitizer spray bottle too strong for FCS. CDI chlorine sanitizer deluted. |