|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Quat sanitizer in the 3 comp sink was registering over 400 ppm when checked. CDI- EHS diluted chemical sanitizer so that it registered 200-400 ppm. Recommend contacting chemical provider to adjust/calibrate the chemical dispenser. |
|
34
|
0.50
|
Thermometers provided and accurate |
Yes |
No
|
No |
4-204-112 Temperature Measuring Devices-Functionality - PF Digital thermometer used in the meat market was not easily readable. Ensue that all thermometers are legible, properly functioning and in good repair. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C Observed rusty fixture being stored directly over cutting board in the meat market prep area. Ensure that all utensils/cutting surfaces are being stored in areas that will prevent possible contamination. |