|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf
Dish machine took 5-6 runs to reach a final rinse temp. Of 160F. PIC stated he will have machine looked at to run proper temp. Sooner.
Run machine 5-8 times before using machine. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Cheeses, smoked salmon, chicken, pepp.,and sliced turkey recorded above 41F (see chart). CDI- Meats placed on TPHC, salmon discarded, cheese cooled down, chicken discarded. REPEAT. Assure that food products are held in cold holding units. PIC stated that case for smoked salmon has a gap in plastic glass which is allowing temp. Abuse. Fix gap to hold proper temp. Of 41F. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf
Some cans dented not segregated. CDI- Discarded. |