|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
No |
Yes
|
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration and Hardness (P). The chlorine sanitizer at the dish machine tested at 10ppm. A chemical sanitizer shall be used in accordance with EPA registered label use instructions, and shall have a minimum temperature based on the concentration and pH of the solution. CDI: Dish machine will continue to be used to wash and rinse dishes, but they will be sanitized at the three compartment sink. EHS will very in 72 hours that the sanitizer has been adjusted to food contact strength. |
|
24
|
3
|
Time as a Public Health Control; procedures & records |
Yes |
Yes
|
No |
3-501.19 Time as a Public Health Control (P) (Pf). The milk and half and half were kept past 4 hours on the self service station. If time is being used as the public health control for a maximum of 4 hours the food shall be discarded within 4 hours from the point when the food is removed from temperature control. CDI: Milk and half and half were discarded. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
No |
4-602.13 Nonfood Contact Surfaces (C). Clean inside coolers, cooler doors, and outside coolers.Clean cabinets. Clean containers holding single use items. Nonfood contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. |
|
54
|
0.50
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Covering Receptacles (C). One dumpster is missing a lid. The dumpster’s side doors were left opened. Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight-fitting lids or doors if kept outside the food establishment. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12(A) Cleaning, Frequency and Restrictions (C). Clean the floor throughout the kitchen, especially under equipment, inside the walk in freezer, and walk in cooler. Clean the ceiling vents. Physical facilities shall be cleaned as often as necessary to keep them clean. |