|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine sanitizing with a residual of 0 ppm chlorine at bar. CDI: Sanitizer supply changed out with fresh product, primed, and machine read 50 ppm chlorine. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed mushrooms from 11/11, sausage dogs dated for 11/08, chicken wings dated for 11/11, pimento cheese dated for 11/11, and several undated items, including capicola, chicken salad, and hot dogs. CDI: All expired items were voluntarily discarded and all undated items were dated accoring to the prep sheet log on wall. REPEAT. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
Yes
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabelled Windex at mop sink. CDI: Windex labelled. REPEAT. |
|
41
|
0.50
|
In-use utensils: properly stored |
Yes |
Yes
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which
quickly moves food particles to the drain. Observed plastic container with no handle used as a scoop in bulk dry product container.
CDI: Plastic container discarded and replaced with handled scoop. REPEAT. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
Yes |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed green cutting board for veggies with deep gouges. CDI: Cutting board discarded. |