|
14
|
1.50
|
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: Rinse water of high temp machine only reaching 147F, resulting in surface temperature of items moving thru machine only reaching 155 F while machine in use. CDI- booster heater reset and surface temps reached 163 F. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P: Fresh mozzarella prep area unattended had temperature of 62 F. Mozz mixed with tomatoes and moved to walk-in cooler. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
.3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf : Found many pans of au gratin potatoes covered and tightly spaced on cooling cart 52 F. Forty-five minutes later potatoes were 51 F. CDI- All pans uncovered and potatoes spread out in walk-in cooler. Potatoes had been cooked and cooled previous day and mixed with ingredients today. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
4-501.15 Operate a warewashing machine in accordance with data plate. Observed high temp dish machine not reaching rinse temperature of 160 F as required on data plate. Wash, final rinse all reached required temperatures but Thermo disk showed maximum of 155 F surface temperature after cycle. |