|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
Yes |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed sanitizer at sink dispenser measured 0-100 ppm quat. CDI - sanitizer from seafood department was obtained and will be used until repairperson arrives to repair. PIC will inform all staff and monitor. PIC will also ensure all staff understand how and when to check sanitizer concentration and what to do if it isn't correct. VR - verification required. Will return after repair is made to ensure compliance. |
|
43
|
1
|
Single-use and single-service articles; properly stored and used |
No |
Yes
|
No |
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed meat trays stored inverted on shelf above cutting table - two stacks had splash residue showing. They were discarded by PIC. |
|
47
|
0
|
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 dried food residue on interior of meat saw case. PIC had employee reclean and sanitize. |