|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P-Observed sanitizing solution not at the proper strength-CDI-All sanitizer buckets were redone with the correct strength |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.-Observed pans stored wet-CDI |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.-Replace all cutting boards with deep cuts-meat and bread cutting boards |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.-Clean all reachins, gaskets on refrigerated units and shelving |
|
52
|
0.50
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance.-Clean around the dumpster area-remove all waste |