|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
Yes |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a knife stored as clean soiled with food debris. CDI- Knife taken to 3-compartment sink to be washed.
4-501.112(A)(2) For hot water sanitizing temperatures, mechanical warewashing equipment shall provide a minimum of 180F rinse water for sanitizing. -Pf Observed high temp machine not properly functioning and sanitizing. CDI- PIC stated repairman had already been called and was on the way. Facility will use 3-comp. sink until machine is fixed. VR. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed chicken, eggs, and cheese in reach in unit being held at temperatures above 45F (see chart). PIC suspected products had been left out too long during prep. CDI- Products moved to cooling unit for rapid cooling. REPEAT. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature criteria has expired, if it is not been labeled, or if the label is incorrect. -P Observed open packages of salami with a date of 3/22. CDI- Products voluntarily discarded. |