|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
Yes |
4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf - Observed the dish machine final rinse only reaching 155F and it did not turn the test strip black. CDI - Maintenance is currently working on it and the facility is using the 3 comp sink until it is fixed. Facility serves on Styrofoam. Verification required 8/12/2015 |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
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 - Observed platters of cole slaw (60F) and potato salad cooling tightly covered in the walk in cooler. CDI - items were uncovered to facilitate cooling. Observed cut melon covered and cooling in the reach in cooler. CDI - melon was uncovered and placed in the walk in to cool. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed plastic containers stacked wet. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
General Comment 4-501.11 Maintain equipment in good repair. - Observed one split gasket on the hot hold reach in by the self serve area. Replace gasket.
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. - Observed 2 pitted cutting boards. Discard any cutting boards that are pitted. |