|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
Through discussion it was found that a new disinfectant is being used to clean food contact surfaces. It is being applied, soaking, being wiped down, and then sanitized. There must be a rinse step between the use of the disinfectant and the use of sanitizer to be sure the stronger chemical(disinfectant) is completely rinsed off before sanitizing.
4-702.11 Before Use After Cleaning - P |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
Observed apple dumplings that were stored on aluminium foil that had old dried lettuce on it and the lettuce was in contact with the dumplings. Keep this aluminium changed out to reduce the possibility of contamination from an out of date TCS product.
Dumplings discarded today.
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
Observed a household crock pot in use today. Provide a crock that is for commercial use.
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
Observed build up on the ice bin lid and the 2 door reach in gaskets that is on the line.
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. |