|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P
Observed employee slicing steaks and then use the sanitizer to wipe down the prep counter without washing or rinsing in between. Meat manager explained that they wash, rinse and sanitize the cutting boards at the end of each work day, but just sanitize and wipe down the board and then sanitize again to let air dry after slicing a particular meat. Manager also explained that they cut throughout the day when needed. If there is a break in between cutting and you are about to sanitize the area, a wash and rinse step must be achieved. The sanitizer will not be effective without properly washing and rinsing first. CDI-The boards were properly washed, rinsed and sanitized. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
Yes |
No
|
No |
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor.
Observed a container of trays stored on the floor in the dry storage closet. CDI-The trays were placed onto the shelves. |