|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination. -P Observed a can of WD-40 stored on prep table. CDI - PIC moved item to storage area.
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed chlorine sanitizer in spray bottle with a sanitizer concentration greater than 200ppm. PIC stated sanitizer is used on meat processing equipment and food contact surfaces. CDI - PIC diluted sanitizer to achieve a concentration of 50ppm. -1 point- |
|
37
|
2
|
Contamination prevented during food preparation, storage and display |
No |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of meat stored on floor of walk in freezer. Observed boxes of raw chicken stored on floor in walk in cooler. -REPEAT- -2 points- |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed raw meat and blood splash on display cases sliding doors. Observed blood splash on ice machine. Recommend higher frequency and more thorough cleaning. -REPEAT- -1 point- |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed heavy food and blood splash on walls and FRP behind meat display case and on floor. Recommend higher frequency and more thorough cleaning. -REPEAT- -1 point- |