|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations. -P - 0 pts - One bucket of sanitizer read 100ppm. Sanitizer at 3 compartment sink read 200 ppm. PIC demonstrated how cloth towels absorb the chemical sanitizer. CDI- Bucket refilled with sanitizer, read 200 ppm. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf - Butter was not labeled. CDI- PIC voluntarily discarded butter.
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P - Container of turkey with date of 2/10. CDI- PIC voluntarily discarded turkey. |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. .- 0 pts - One wet wiping cloth stored on cart. CDI- PIC placed wet cloth in chemical sanitizer. |