|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta.
Observed a few dry goods such as sugar, salt bins, and oil, water bottles without label. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.
Observed wet cloth out on prep surface. Be sure that wiping cloths are submerged fully in sanitizing solution to prevent microbial growth. Sanitizer solution in bucket was just below 200ppm QAC. Buckets remade with shift change to correct sanitizer concentration of about 300ppm (200-400ppm). |
|
44
|
1
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
REPEAT 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.
Observed metal food pans stacked wet on clean dish shelving. |