|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handsink for sushi prep area blocked by sanitizer bucket and utensils. CDI: Sink blockages were removed, allowing access. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer from cold prep room sink reading less than 50 ppm QAC sanitizer. CDI: Sanitizer supply was changed and sink then dispensed sanitizer at a concentration of 200 ppm QAC. REPEAT. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed several meats and cheeses in deli case, as well as a bag of greens and a quart of milk in sandwich prep area and coffee area respectively with no datemarking on them. CDI: PIC Denise voluntarily discarded all unlabelled products.
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 Observed beef and Lebanon bologna, mortedella, oven roasted turkey breast, and mozzerella with dates ranging from 07/13 to 07/21 in the deli case. CDI: PIC Denise had all out of date items voluntarily discarded. REPEAT. |
|
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 a spray bottle of windex with no labels. CDI: COntainer labelled as Windex. |
|
39
|
1
|
Wiping cloths: properly used and stored |
Yes |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloth stored directly on prep surface at sushi prep area. CDI: Cloth placed in sanitizer. REPEAT. |