|
39
|
1
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. *Observed - Employee portioning and bagging peppers from box stored directly on the floor. *CDI - Employee removed task from within kitchen. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. *Observed - Sanitizer dispensing from 3 compartment sink with low concentration at or below 50ppm. PIC will create sanitizer mixture by hand and test it before use.
A verification visit will be conducted within 10 days to ensure establishment can achieve proper sanitizing concentration from sanitizer dispenser. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. *Observed - Employee drink stored directly on prep table. *CDI - PIC moved item to employee item location. |