|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations. -P Observed no sanitizer available at start of inspection, kitchen had just opened. Be sure at all times facility is open that sanitizer is available at correct concentration. CDI- Sanitizer made to proper strength. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed house made dressing made of whole milk and house made pimento cheese made of TCS ingredients not properly date marked for a 7 day shelf life. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P House made dressing held past shelf life. CDI- In date foods properly dated, out of date foods disposed of. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed mis labeled spray bottle of cleaner. CDI- Bottle removed. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. No test strips for quat sanitizer available. CDI- PIC will use chlorine sanitizer with chlorine test strips until they receive quat test strips. |