|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed multiple items such as ladels, slicers, and containers not clean to sight and touch. CDI - educated PIC and food employees to spend more time during the washing procedure to get rid of the stickers and food debris before sending items through sanitizer in dish machine. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all ready-to-eat TCS foods that have been prepared and held more than 24hours in the establishment. -Pf Observed chicken stock prepared more than 24 hrs ago and the product has no date label on product. CDI - educated about date marking criteria and labeled product. Also educated about 'cradle to grave' date marking criteria because chicken stock is prepared one day, then used in other products throughout the week (those items made later in the week shall have same date label as the stock). |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-307.11 Protect food from miscellaneous sources of contamination. Observed date label sticker in the fries on the speed rack. CDI - removed the date sticker from the fries and advised to place sticker on the speed rack and not the food. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. REPEAT VIOLATION. Observed one container wet stacked on storage rack. CDI - educated importance of preventing wet stacking. Pulled items apart to air dry. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
Yes |
No
|
No |
4-501.18 Keep the wash, rinse, and sanitize solutions clean. Observed the wash and rinse compartment dirty at the 3 compartment sink. |