|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed soiled slicer stored as clean in dry goods room. CDI - PIC directed it to be cleaned and sanitized again.
4-501.114 Maintain sanitizer at correct concentrations. -P. Observed sanitizing basin at 3 comp sink held sanitizer measuring 100 ppm quat. CDI - adjusted up to 400 ppm quat, within acceptable range for product. |
|
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. -P. Observed cheeseburgers holding in hot box at 109F. CDI - all were reheated to 195F, hot box turned higher. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed two sanitizer buckets unlabeled. CDI - labeled properly. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.112 - Remove trapped dead insects to prevent buildup. Observed a few dead insects above light shield in kitchen. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizer solution in buckets for wiping cloths measured under 100 ppm quat. CDI - adjusted to proper concentration. Also observed one damp wiping cloth on rolling cart rather than inside bucket of sanitizer. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
Yes |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed two personal drink bottles (one had been opened) stored in walk in cooler on shelf above a box of wrapped turkey. |