|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. P Observed sanitizer being used at 3 bay sink is too strong (over 500 PPM). CDI- EHS educated PIC on proper dilution and mixing and had them add water to sanitizer bay so the sanitizer registered at the 200-300 PPM range. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Equipment shall be maintained in good repair. PIC stated they are not using the high temperature dish machine as they are waiting for a part to come in. The high temperature dish machine does reach temperature for sanitization but they are using the 3 bay sink until the equipment is fully repaired. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.114 The establishment must keep its premises free of materials that are not necessary for the establishment's operation or maintenance, such as litter or nonfunctional or no longer used equipment. Observed reach in hot holding unit that is not longer in use and no longer necessary for operations. Remove equipment. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
4-204.11 Exhaust ventilation hood systems in food preparation and ware washing areas, including hoods, fans, guards, and ducting, shall be designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, single-service, and single-use articles. PIC stated a work order has been put in place and they have taken measures to ensure no grease or condensation drips on to food, utensils, linens or single use items. |