|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations. -P Observed sanitizer dispensing into sink. When tested, Quat sanitizer was recorded at 0ppm. PIC adjusted tubes to allow sanitizer to flow properly. CDI- Sink was drained and re-filled with proper concentration. PIC stated that concentration is always checked with strips after sink is filled. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.17 Date mark/label all ready-to-eat TCS foods that have been prepared and held more than 24hours in the establishment. -Pf Sliced deli meat did not have a date mark on flip top cooler. CDI- Item was made 5-6 and dated. REPEAT |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
Yes
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Hot dogs recorded above 45F (see chart). Product was just opened and not cooled down. CDI-Brought to WIC to cool. REPEAT |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Conatainers of teriyaki sauce not labeled. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed some flies in kitchen. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. Crevices of gaskets, interior of coolers and shelves of WIC fridges in need of cleaning. |