|
41
|
0.50
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - Observed chlorine sanitizer concentration well above 200ppm in sanitizer bucket. - CDI - PIC emptied and refilled sanitizer bucket to achieve proper chlorine sanitizer concentration of 150ppm.
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. - Observed sanitizer bucket stored on food prep table. Do not store sanitizer bucket on food prep surface. |
|
43
|
0.50
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. - Observed sheet tray with fryer baskets on top of it stored directly on top of in use trash can. Do not store items on top of trash can. - CDI - PIC removed sheet tray and fryer baskets from trash can. Items cleaned before use. |