|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Hand Drying Provision - PF 1 of 2 hand sinks in the meat market prep area lacked paper towels. CDI- Paper towels were installed. 1 point. |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
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/VR- PIC diluted chemical sanitizer so that it registered 200-400 ppm. Recommend contacting chemical provider to adjust/calibrate the chemical dispenser. REPEAT 3 points. Recommended that the hot water that feeds the sanitizer tube be adjusting. Hot water made for quat sanitizer to dispense at 115 degrees. Sanitizer works best from 65-75 degrees per manufacture instructions. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Mexican sausage was cold holding above 50 degrees in the meat market room. CDI- PIC placed sausages in freezer for an aggressive cool step. 0 points. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
Yes |
No
|
No |
5-501.115 Maintaining Refuse Areas and Enclosures - C Observed large amounts of trash buildup along the enclosure area. Have this area better maintained.
5-501.113 Covering Receptacles - C Keep dumpster doors and lids closed.
0 points. |