|
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. -P
Observed inside of lettuce spinner with debris. CDI - Cleaned during inspection.
4-501.114 Maintain sanitizer at correct concentrations. -P.
Observed two quat sanitizer buckets with low concentration - 100ppm at back shelf below prep area. CDI - sanitizer dumped and refilled on site.
4-703.11 Hot Water and Chemical-Methods - P
A contact time of at least 30 seconds shall be used when sanitizing with quat sanitizer. Observed employee dip knife in quat sanitizer for 1 second. CDI - had employee rewash and sanitize knife for at least 30 seconds. |
|
42
|
1
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.
Observed several pans being wet stacked on shelf and drain board of 3-comp sink at back. Repeat. |
|
43
|
0.50
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor.
Observed boxes of to-go bags stored on floor at back storage area. |