|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed unlabeled squeeze bottle at cook station. PIC stated that it was olive oil. Ensure bottles with oils and clear liquids remain labeled. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet cloths stored in 0ppm sanitizer in a a sanitizer bucket. PIC stated that they were the towels from yesterday. EHS reminded PIC to ensure that towels are cleaned/removed from sanitizer daily to ensure no confusion among staff about what is for use and what is not for use. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed gaskets on equipment throughout facility that are severely damaged. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
4-501.18 Keep the wash, rinse, and sanitize solutions clean. Observed wash solution to be heavy soiled while employee was washing dishes. Ensure waster is changed more frequently. |