|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
Observed quat sanitizer below 200 ppm. 4-501.114 Maintain sanitizer at correct concentrations. -PCDI facility made bleach sanitizer between 50 to 200 ppm, educated for proper mixing of solution. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
Observed potato salad in refrigerator commercially packaged, opened not date marked. Tomato in refrigerator not labeled or dated.3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -PfCDI Potato salad date marked, tomato discarded. |
|
33
|
0.50
|
Approved thawing methods used |
No |
No
|
No |
Observed chicken thawing in countertop.3-501.13 Use approved thawing methods. CDI - chcken moved to freezer. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
Observed can opener blade collecting residue stored as clean. Observed coffee urns with water inside stored as clean.4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.CDI - Can opener washed, Urns sent back to be re-washed. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
Observed utensils damaged including 2 spatula handles and measuring cup. Observed corrosion around faucet pipes at three compartment sink wash basin and at vegetable washing sink next across from freezer.4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and non absorbent. |