|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
Yes
|
Yes |
4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf
4-501.112 Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures - PF Observed dishwasher only reach 155F first run, 157F second run. PIC will send all equipment to the main kitchen for cleaning and sanitizing. Repeat. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizer buckets with low concentration levels. CDI PIC discarded the sanitizer and replace with sanitizer that meet the criteria as stated in the food code . |