|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
Observed >400ppm quat. sanitizer dispensing from the hose today that is used to sanitize in place equipment.Employees started to break down equipment so that it all could be rewashed, rinsed, and sanitized using sanitizer from the 3 comp. sink that was at a safe concentration.Maintain quat. sanitizer at 200-400ppm. Employees have called ecolab for repair and will utillize 3 comp. sink santiizer via spray bottles until the repair can take place.4-501.114 |
|
38
|
0.50
|
Personal cleanliness |
No |
No
|
No |
Observed employees wearing braclets today and one employee had a wrist watch on. Food service employees are limited to a single wedding band, no other rings, bracelets or watches allowed.2-303.11 |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
Observed a soiled knife holder on the wall today. Knives sent to be rewashed. Keep clean dishes stored on a clean surface.4-903.11 |
|
43
|
0.50
|
Single-use and single-service articles; properly stored and used |
Yes |
No
|
No |
Observed a sleeve of single use trays stored on the floor today. Picked up during inspection to correct. Store single use articles at least 6" off of the floor to prevent contamination.4-903.11 |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
Dust fans in the cutting room.6-304.11 |