|
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 dish machine not registering sanitizing strength during inspection. CDI- PIC noticed that there was an issue with the lines delivering sanitizer to machine. Machine was repaired. (1.5 points). |
|
40
|
0.50
|
Washing fruits and vegetables |
Yes |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed employees slicing onions and lettuce before washing. CDI- employees were retrained to wash before slicing fruits and vegetables. One head of lettuce and two onions were discarded. (0.5 points) |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several stacks of containers that were stacked wet. CDI- containers were separated and allowed to air dry. (0.5 points) |
|
43
|
0.50
|
Single-use and single-service articles; properly stored and used |
Yes |
No
|
No |
4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C. Observed single-service bowls and trays that were not inverted. CDI- items were inverted. (0.5 points) |
|
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. Clean dust from a/c vents in ceiling near dish machine. |