|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Always keep handwashing sinks accessible at all times for employees. Observed handsink by chemical area blocked by orange bin and handsink at back prep area blocked by a stack of potato chip boxes. CDI, all items relocated and handsinks made accessible. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at proper concentration. - P. Observed quat sanitizer at 3-compartment sink and spray bottle reading < 100ppm. Observed water for sanitizer at 108F. Advised to keep water temperature between 65-75F to use effectively. CDI, sanitizer was dumped and refilled with proper concentration. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.17 Ensure ready to eat and time/temperature control (TCS) foods are properly date marked once opened or prepared. Observed incorrect dates recorded on deli meats and cheeses. Observed incorrect dates of November 10 & 14th, 2010 recorded as sell by dates on various deli meats. Observed packed on date recorded same as sell by date on various items. Shift mgr. reported that one of the machines was printing out the wrong dates. CDI, employees were in the process of correcting dates on site. 3-501.18 Ensure ready-to eat foods and TCS foods have been properly discarded if they have exceeded time/temperature requirements. - P. Observed a few deli meats that had exceeded 7 day date marking. Observed a date of June 29th on a few items. ~ CDI, these items were discarded.( Repeat.....) |