|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
Yes |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (Pf)-Food contact surfaces shall be clean to sight & touch. The can opener had some dried food debris on the food contact surface portion. Per discussion with the PIC, they no longer use this can opener, so it should be either cleaned or removed.
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration and Hardness (P)- Chemical sanitizer used for sanitizing food contact surfaces shall be maintained at proper concentration (25-49ppm @120F or above, 50-99ppm b/w 75F-120F, or 100ppm b/w 55-75F) for chlorine-based sanitizer solutions.(200-400ppm) for Quat-based sanitizer solutions, unless otherwise stated by the manufacturer. The quat sanitizer was <50ppm coming from the dispenser. The facility has bleach and chlorine test strips to use chlorine sanitizer in the short-term until the quat dispenser is fixed. VERIFICATION REQUIRED: EHS WILL RETURN IN 3 DAYS TO CONFIRM THE QUAT DISPENSER IS DISPENSING SANITIZER AT THE PROPER CONCENTRATION. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Good Repair and Proper Adjustment - Equipment (C)-Equipment shall be in good repair & proper adjustment. The walk-in freezer had minor condensation and ice buildup. |