|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Dishes are being washed and rinsed, nut not sanitized. Third compartment observed holding sanitizer buckets. CDI. Manager was educated on proper washing, rinsing, and sanitizing and dishes were rewashed. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
No |
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 Beans observed dated in flip top unit for 6/28/2020. TCS foods have a shelf life of 7 days including prep date. CDI. Discarded.
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Fresh sliced queso observed with no date marking in flip top unit. Cooked pork observed cooked three days prior observed with no date marking. CDI. Food marked with proper date. Repeat violation. |
|
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 Sanitizer buckets observed with labeling. CDI. Labeled. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Jalapeños observed on floor in walk-in cooler. |
|
39
|
1
|
Wiping cloths: properly used and stored |
No |
Yes
|
No |
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Sanitizer buckets observed on floor near three compartment sink.
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. A stack of wet wiping cloths observed on counter. Repeat violation. |