|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration and Hardness (P)- Observed chlorine sanitizer at 0 and 10 ppm. Chemical sanitizers used on food contact surfaces shall be at the stated concentrations (100 ppm for chlorine and 400 ppm for quaternary ammonia). CDI: Employee remade sanitizer during time of inspection. |
|
23
|
1.50
|
Proper date marking & disposition |
No |
Yes
|
No |
3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food, Date Marking (Pf) - REPEAT- Observed two gallons of opened milk without date marks. Except when PACKAGING FOOD using a REDUCED OXYGEN PACKAGING method, refrigerated, READY-TO-EAT, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD prepared and held in a FOOD ESTABLISHMENT for more than 24 hours shall be clearly marked to indicate the date or day by which the FOOD shall be consumed on the PREMISES, sold, or discarded when held at a temperature of 41F or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. CDI: Educated PIC and the milks were date marked during time of inspection. Guidance also given to PIC on when to date mark. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (C) - REPEAT. DETAIL AND GENERAL CLEANING NEEDED TRHOUGHOUT. Cooler gaskets, drawers and tracks at cook station, high shelves, bottom of front reach in cooler, bottom of cooler at the four door reach in, far right drink station at front observed with build up. Non food contact surfaces must be cleaned as necessary to prevent accumulation of build up. Clean areas noted. |