|
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. -Pf Observed several white cutting boards stored as clean under front counter with food and greasy residue. Observed two knives stored on magnet as clean with food residue. CDI by placing at 3 comparrment sink to be rewashed.
4-501.114 Maintain sanitizer at correct concentrations. -P Quat sanitizer should be maintained at 150-400ppm as according to manufacturer. Observed several red buckets with about 50ppm. CDI by emptying and refilling buckets. Observed sanitizer from dispenser at correct concentration. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked metal pans in several locations throughtout facility. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed about 5 cutting boards in front area used for slicing of meats heavily pitted and stained. |