|
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 Observed tray soaking in 50ppm sanitizer. Directions for QUAT sanitizer specifies that 200ppm-400ppm is acceptable. CDI- Sanitizer re-made to 200ppm and tray re-washed.
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. . Observed ice chutes and drink dispenser nozzles heavily soiled with sticky residue and debris. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sandwiches in the grab and go cold case holding above 41F. See temp chart. CDI- Sandwiches discarded. -REPEAT
NOTE: Facility is not making as much food due to COVID. |
|
47
|
0
|
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. Observed reach in units in need of cleaning. Observed microwaves in need of cleaning. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed lots of debris on the floor of the walk in cooler. Floor needs to be cleaned. |