|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-204.11 Sanitizers, Criteria - Chemicals (P) Observed quat sanitizer in sanitizing bucket holding a concentration of 500ppm. Chemical sanitizers used on food contact surfaces shall not exceed concentrations (200 ppm for chlorine and 400 ppm for quaternary ammonia). PIC diluted the solution by adding water to bring the concentration down to 300ppm. CDI. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment - Equipment (C) Repair handle on stove door on cook line. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C) Physical facilities shall be maintained in good repair. Observed some wall damage at wall as you enter kitchen. Ensure facility is kept in good repair. Repair/repaint in ice machine cutout, mop sink room and in other areas where necessary. REPEAT.
6-501.12 Cleaning, Frequency and Restrictions (C) Observed the floor is in need of detailed cleaning under the cooking equipment on the cook line from food and debris buildup. Physical facilities shall be cleaned as often as necessary to keep them clean. |