|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
Repeat: 3 pts.
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed quat sanitizing solution at 3-compartment sink reading 50ppm. CDI: corrected manually to 200ppm. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. 0.5pts. Observed quat sanitizing solution in red buckets at 50ppm. CDI: corrected manually to 200ppm. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
General Comment: 0 pts.
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed spillage underneath shelving at customer meat case display especially where raw poultry is stored. |