|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-702.11 Equipment and utensils cleaned in the downstairs 3-compartment sink are being sanitized with a chemical rated for disinfecting non-food contact surfaces only. Utensils and food contact surfaces of equipment shall be sanitized before use, after cleaning.-P CDI, equipment and utensils re-cleaned using an approved sanitizer. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Macaroni found to be stored at 44 degrees with a prep dated of 4//8 Maintain TCS foods in cold holding at 41F or less. -P CDI Macaroni was voluntarily discarded. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Macaroni and Cheese was found in the reach in cooler dated 4/2 and 4/3 as prep dates. Cooked chicken found in the reach in cooler dated 4/2 and 4/3. Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P CDI Chicken and Macaroni we’re voluntarily discarded. |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Sanitizer container was tested to be out of range when tested with testing strips. Hold in-use wiping cloths in properly concentrated sanitizer between uses. CDI sanitizer buckets was disposed of and replaced with properly tested sanitation percentage mixture. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-202.15 Can opener not able to be easily disassembled for cleaning. Cutting or piercing parts of can openers shall be readily removable for cleaning and for replacement.
4-205.10 Can opener and mini split in the walk in cooler being used to hold TCS food not rated NSF or NSF equivalent. Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-303.11 (A) (B) Quat disinfectant being used in lower kitchen was rated for non food contact surfaces, Cleaning agents and chemical sanitizers that are used to clean and sanitize equipment and utensils shall be provided and available for use during all hours of operation.-Pf CDI Lower kitchen Quat was removing and discarded. Quat which was rated correctly being used in upper kitchen replaced lower kitchens disinfectant. |