|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-602.12 Cooking and Baking Equipment - C
The interior of the microwave is soiled with food debris and build up. (A) The FOOD-CONTACT SURFACES of cooking and baking EQUIPMENT shall be cleaned at least every 24 hours. (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours. The PIC cleaned the microwave. ***CORRECTED DURING INSPECTION (CDI)*** |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-204.11 Sanitizers, Criteria - Chemicals (P)
The chemical sanitizing solution in the three compartment sink measured above the required tolerance level. Chemical SANITIZERS and other chemical antimicrobials applied to FOOD-CONTACT SURFACEs shall not exceed tolerance levels. The PIC emptied the sanitizing basin of the three compartment sink, remade the chemical sanitizing solution, and tested in to the required tolerance level. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-602.13 Nonfood Contact Surfaces (C)
The following areas are soiled and shall be cleaned: pizza oven has heavy food debris build up (progress on cleaning noted), all sides and surfaces of all equipment and counters (food debris and dust build up), and lowboy and reach in freezer (inside surfaces, gaskets, and under door handles). Nonfood Contact Surfaces of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Increase cleaning frequency.***REPEAT VIOLATION*** |