|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
Observed residue collecting on can opener blade, PIC staetd cleaned and sanitized every 2 days.
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Can opener while in use must be cleaned every 4 hours. |
|
21
|
1.50
|
Proper date marking and disposition |
No |
No
|
No |
Observed collards cooked today and sauage not dated.
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf |
|
27
|
1
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
No |
No
|
No |
Observed no variace available upon request.
8-103.12 Conformance with Approved Procedures - P,PF |
|
51
|
0
|
Toilet facilities: properly constructed, supplied and cleaned |
No |
No
|
No |
5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin in the female restroom. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
Observed residue collecting on floor around door and at back wall near 2 door refrigerator.
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. |