|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P
Observed chlorine at 10ppm in the sanitize basin of 3 comp sink. No dishes were being actively washed at the time.
CDI- EHS provided education on proper concentration of chlorine when used to sanitize food contact surfaces, which is between 50-200ppm. Chlorine concentration was increased. (-0) |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues.
Observed food debris inside the 3 door lowboy at front of kitchen, especially in the center compartment. Increase cleaning frequency. (-0.5) |
|
50
|
0
|
Hot & cold water available; adequate pressure |
Yes |
No
|
No |
5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf
Observed hot water at 3 compartment sink not exceeding 120F.
CDI- Setting on water heater was increased, and water rises above 125F. (-0) |