|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed can opener
not used today with food debris on it. CDI- Can opener cleaned. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed portioned diced chicken overstacked in make table above chill line, top portions of chicken at 56 degrees. CDI- Out of temperature chicken that had been placed in cooler 30 minutes earlier was placed inside reach in cooler to properly chill. |
|
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 stainless steel cleaner in an unlabeled spray bottle. CDI- Bottle labeled. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Kitchen worker could not locate quat test strips. Need to have and use test strips to ensure proper strength sanitizer. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed one rack in fridge with some mold build up. CDI- PIC washed rack. |