|
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 Quat sanitizer at 3 comp sink was reading less than 200 ppm. CDI- PIC adjusted sanitizer so that it is properly dispensing 200-400 ppm. -1.5 points. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed sanitizer bucket registering 0 ppm. This could be due to dry cloths being placed in sanitizer that absorbs sanitizer concentration from sanitizer water.. Ensure that wiping cloths are damp prior to placing in quat buckets. -.5 points. |
|
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. Cleaning is needed on exterior of equipment, pizza racks etc. 0 points. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Cleaning, Frequency and Restrictions - C Remove black mold from hand sink' s caulking near oven. Remove buildup from walls near 3 comp sink. 0 points. |