|
11
|
0
|
Food in good condition, safe and unadulterated |
Yes |
No
|
No |
Observed molded dough and molded parm. cheese in the facility. Discard food items that are no longer safe to consume.
Products discarded today. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
Observed sanitizer in the 3 comp. sink at <150ppm quat. Concentrate bottle changed out for new and retested to correct.
Maintain at 200-400ppm
4-501.114 Maintain sanitizer at correct concentrations. -P |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
No |
Observed garlic and oil mixture, brie, and cut ham with no date on them. Ham discarded and garlic mix was back dated to correct.
Observed caesar dressing that had been made on 8/29 and should have been discarded on the 4th-discarded today to correct.
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
Observed 0ppm in the sanitizer bucket today. Refilled to correct.
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
Observed a crack on the slicer today.
4-501.11 Maintain equipment in good repair. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
Observed missing light shield endcap in the freezer today.
6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. |