|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Hand Drying Provision (Pf) Paper towels out at kitchen's only hand sink. Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with Individual, disposable towels or use other approved methods. CDI-paper towels replaced. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation (P) Repackaged hamburger meat above corn in upright freezer. Keep foods arranged according to final cook temperature. CDI-hamburger moved to appropriate location. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (Pf) Can opened blade soiled. Food contact surfaces are to be clean to sight and touch. CDI-taken to dish sink for rewashing. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-204.11 Sanitizers, Criteria - Chemicals (P) Quaternary sanitizer tested at 500ppm and above in 3 buckets. Sanitizer being manually mixed due to sanitizer dispenser malfunction. Chemical SANITIZERS and other chemical antimicrobials applied to FOOD-CONTACT SURFACEs shall meet the requirements specified in 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (food-contact surface sanitizing solutions). CDI-Sanitizer diluted to proper concentrations. |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14 Wiping Cloths, Use Limitations (C) Quaternary sanitizer tested near 0ppm in 1 sanitizer bucket. Keep wet wiping cloths in properly mixed sanitizer solution. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-205.10 Food Equipment, Certification and Classification (C) Hot holding cabinet being used to reheat marinara sauce. Except for toasters, mixers, microwave ovens, water heaters, and hoods, FOOD EQUIPMENT shall be used in accordance with the manufacturer’s intended use and certified or classified for sanitation by an American National Standards Institute (ANSI)-accredited certification program. If the EQUIPMENT is not certified or classified for sanitation, the EQUIPMENT shall meet Parts 4-1 and 4-2 of the Food Code as amended by this Rule. CDI-marinara in unit less than 1 hour. Moved to oven to properly reheat.
4-501.11 Good Repair and Proper Adjustment - Equipment (C) Repairs needed to malfunctioning sanitizer dispenser at 3 compartment sink; Replacement needed of 2 freezer door gaskets on True upright freezer; Replace missing handle on Norlake milk cooler. Equipment is to be maintained in good repair. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.114 Using Drain Plugs (C) Replace missing drain plug on cardboard dumpster. Drains in receptacles and waste handling units for refuse, recyclables, and returnables shall have drain plugs in place.
5-501.113 Covering Receptacles (C) Lids open on dumpsters. Keep dumpster and other outside waste handling containers for refuse, recyclables, and returnables covered with tight-fitting lids or doors. |