|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. - Repeat - Observed build up in the ice machine. CDI- Ice machine was cleaned during inspection.
4-501.114 Maintain sanitizer at correct concentrations. -P - All quat sanitizer solutions read 50 ppm. CDI- All solutions were replaced to read 200 ppm.
Although policies may state that sanitizer shall be changed every 2 hours, sanitizer solution concentration may decrease with constant use and when it become soiled. Sanitizer solution should be changed at a frequency necessary to maintain 200 ppm at all times to ensure that all surfaces are being properly sanitized. |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
. 3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. - 0pts - Quat sanitizer solutions for steam equipment was visibly soiled. CDI- PIC changed solution. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. - 0 pts - Observed some single service boxes stored on the floor. Ensure that all items stay at least 6 inches off the floor. |
|
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. - 0pts - Minor cleaning needed in some storage cabinets. |