|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration and Hardness (P)
run chlorine sanitizer at three comp sink with water temperature minimum of 75f @ 50-99ppm, if water temperature is 75f-120f chlorine sanitizer 25-49ppm on test strips
cdi water temperature was 83f, adjusted chlorine sanitizer to 50-99ppm range |
|
42
|
0
|
Washing fruits & vegetables |
No |
No
|
No |
3-302.15 Washing Fruits and Vegetables (C)
discussed washing all produce thoroughly prior to serving, tomaotes, lettuce, apples.
using three compartment sink middle vat, see SOP provided. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.116 Cleaning Receptacles (C)
service sink/trash can wash area outback needs cleaned up has several buckets and lids inside not easy to use to clean receptacles |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-102.11 Surface Characteristics - Outdoor Areas (C)
in the process of working on the drainage around the outside of the building by the landlord to help with drainage and prevent muddy conditionsl |