|
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 - Quat sanitizer buckets were being held with wiping clothes stored inside below 150/200ppm due to a chemical mixer malfunction. Sanitizer bottles/buckets shall be prepared between 150/200 and 400ppm quat. (CDI - Chemical mixing device was repaired and sanitizer was remade to 300ppm) |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required - C - Several plastic and metal hotel pans were stacked without air-drying. After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food, and may not be cloth dried unless they have been air-dried and need polishing.
4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C - Single-service sauces and straws were being stored in dirty containers in the drive through line. Clean utensils, linens, equipment, and single-use/service items shall be stored in a clean, dry location. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils - C - General cleaning is needed in the bottom of the large reach-in freezer, used to store fries, due to debris build-up in the bottom. Non food contact surfaces shall be maintained free of dust, dirt, food residues, and other debris. |