|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed slicer stored as clean with dried food debris on slicer blades. CDI - advised to take a part and to send through proper cleaning procedure.
4-602.11C Equipment Food Contact surfaces and utensils shall be cleaned at least every 4 hours when used with Time/Temperature Control for Safety (TCS) Food.-P Food employee stated that the prep boards and utensils get cleaned and sanitized once a day at the end of the work day. CDI - educated that food contact surfaces get cleaned once every 4 hours. Advised to send through a cleaning procedure.
4-501.114 Maintain sanitizer at correct concentrations. -P Observed sanitizer spray bottle at 0 ppm. CDI - educated to use test strips often to check sanitizer concentration. Advised to create new chlorine solution. |
|
34
|
0.50
|
Thermometers provided and accurate |
No |
Yes
|
Yes |
4-302.12 Provide a thin probe thermometer for an accurate measurement of foods.-Pf Observed that the facility does not have a thin probe thermometer on site. REPEAT VIOLATION. VR |