|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed some dried food debris and sticker residue remaining on some containers and pans stacked on dish shelf. CDI: dishes were removed and set aside at dish sink to be cleaned. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed only 1 container of sweet yogurt that was made on 4/22 that had expired past 7 days. CDI: yogurt was discarded. Company policy was to discard in 3 days if not used. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
Yes
|
No |
Repeat:
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P. Observed quat sanitizer coming out of dispenser at 3-compartment sink and mop sink at toxic levels well above 400ppm. Chemical company was notified to come out for service. CDI: sanitizer was diluted to proper concentration. |
|
35
|
1
|
Food properly labeled: original container |
No |
Yes
|
No |
Repeat:
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed butter in squeeze bottles not labeled at grill. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizer in buckets at strong concentration levels well above 400ppm. CDI: sanitizer was diluted to proper concentration. Keep wiping cloths in sanitizer buckets when not in use. Observed 2 cloths that were soiled on counter at cook area. |