|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P
Observed the Quat sanitizer in buckets was below 50ppm.
**Maintain sanitizer at correct concentrations. CDI - Sanitizer was remade to 200ppm; observed dispenser was working preoperly. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-307.11 Miscellaneous Sources of Contamination - C
Observed staff member's cell phone and otehr personal belonging was stored on top of food in pantry.
**Protect food from contamination sources not specifically noted by code. CDI - items were moved to designated storage area for staff. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
Yes |
Yes
|
No |
3-304.14 Wiping Cloths, Use Limitation - C
Observed in-use wiping cloths were store on counter tops.
**Hold in-use wiping cloths in sanitizer between uses. CDI - clothes were placed in sanitizer bucket |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
No
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required - C
Observed several pans were wet stacked at dish drying rack. **Air dry equipment and utensils after cleaning and sanitizing. |