|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
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 dipping knives in sanitizer for about 2 seconds. CDI - knives were rewashed and submerged in sanitizer for 30 seconds or more. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P
Observed large containers of watermelons > 45F stored in grab and go case out in customer area. CDI - watermelon removed and taken back into walk-in cooler to rapidly chill. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf
Observed cleaner in bottle mislabeled as multi quat sanitizer. CDI - bottle was discarded. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed.
Observed employees with watch and bracelets on. Removed during inspection. |