|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
Yes
|
No |
7-201.11; Priority; Observed sanitizer bucket stored next to single use cups. Observed febreeze stored next to clean food equipment at 3 comp sink. Poisonous or toxic materials shall be stored so they can not contaminate food , equipment, utensils, linens, and single service articles by:
(A) Separating the poisonous or toxic materials by spacing or partitioning; P and
(B) Locating the poisonous or toxic materials in an area that is not above food , equipment, utensils, linens, and single service articles or single use articles- all items placed in designated area. |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
(Thawing) 3-501.13 ; Priority Foundation; Observed frozen packages of beef thawing inside prep sink at room temperature.
Potentially hazardous food (Time/temperature for food safety food ) shall be thawed:
(A) Under refrigeration that maintains the food temperature at 41F or below
B) Completely submerged under running water:
(1) At a water temperature of 70F or below. Item placed under running water. |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-501.14; Core; Observed a buildup of residue inside spray nozzle hanging above 3 comp sink.
Ware-washing machine; the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths; and drainboards or other equipment used to substitute for drainboards as specified under sec. 4 301.13 shall be cleaned:
(A) Before use;
(B) Throughout the day at a frequency necessary to prevent recontamination of equipment and utensils and to ensure that the equipment performs its intended function; and
(C) If used, at least every 24 hours. Clean equipment. |