|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed a shaker near prep table filled with a white powder without a label. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer buckets registering around 50ppm quat sanitizer when tested. CDI- buckets remade to proper concentration during inspection. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
Yes |
4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf Observed no irreversible temperature indicator for the high temp dish machine during inspection. CDI- EHS discussed new requirement with PIC, provided examples of irreversible temperature indicators and explained that one must be in facility by the next inspection to avoid point deductions.
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed quat test strips in facility that had expired as of 7/21. Provide a test kit that accurately measures sanitizer concentrations and is not expired as per the manufacturers label. |