|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
**4-501.114 Maintain sanitizer at correct concentrations. -P Observed the dish washing machine was not santitizing due to disconnection of chlorine feed. CDI - chlorine feed was properly re-connected and chlorine consentration for final rinse was corrected to 50ppm.
**4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed apple slicer, measuring cups, peeler blades, and can opener blade with food residue were stored as clean. CDI - all items taken to dish area to be cleaned. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
NO POINT DEDUCTION
**3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed fish fry breader was not labled. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
**3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping clothes stored on the prep tables between uses. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
**6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed the the food pantry loor with debris. |