|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed one tomato slicer stored as clean with food paticles stuck in blades. CDI- Tomato slicer re-cleaned. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed display cooler holding house made and packaged turkey and ham wraps, sandwiches, and chef salads at 53 degrees, thermometer reading 51 degrees. PIC disposed of all TCS foods in cooler and will have cooler serviced. Will follow up within 10 days that cooler is operating properly. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
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 open packages of ham and turkey in walk in cooler opened over 24 hrs ago that were not date marked. CDI- PIC disposed of meats. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed quat sanitizer in spray bottle reading above 400 ppm on test strip. CDI- Sanitizer diluted to proper 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. Dishes being tight stacked while wet. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.113. Maintain storage areas clean, with items stored off the floor for ease of cleaning. Observed a lot of merchandise piling up and stored on floor in back storage area. |