|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several clean metal pans with old date marking stickers left on them after the warewashing process. CDI: EHS had PIC get an employee to remove old labels and send utensils through dish machine.
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine reading 0 ppm chlorine during visit. CDI: PIC adjusted machine and primed, then after several runs, machine read 50 ppm chlorine. REPEAT. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed noodle soup, chicken and bean mix, and spinach dip holding between 43F and 48F in bottom of cold drawer unit. All out of temp TCS foods were voluntarily discarded. EHS recommended calling maintenance for cold unit. VERIFICATION REQUIRED within 10 days to determine compliance. |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizer bucket on line reading 0 ppm QAC. CDI: Bucket emptied and refilled. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
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. Observed multiple ceiling tiles with peeling surfaces. REPEAT. |