|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
Yes |
4-501.112(A)(2) For hot water sanitizing temperatures, mechanical warewashing equipment shall provide a minimum of 180F rinse water for sanitizing. -Pf Black test strip was run through machine 3 times before strip turned black. Water-proof thermometer was run through and read a max. temp. of 164. PIC stated they had a log in which dishwasher was log temp. of water before utilzing unit although last log entry was in August. Temperature gages on unit are not functioning properly. Assure dishwasher runs machine and records a proper temp. of 160F before running cycles. VR to check temp. logging procedures. REPEAt |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all ready-to-eat TCS foods that have been prepared and held more than 24hours in the establishment. -Pf Observed sliced deli meat and cooked chicken in freezer with no date mark. PIC stated products were sliced/cooked on friday. CDI- Date provided. |
|
23
|
0.50
|
Consumer advisory provided for raw or undercooked foods |
No |
No
|
Yes |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder. -Pf No consumer advisory for ribeye steak. VR. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Observed speed rack of multiple foods in WIC that were prepped earlier for lunch. All foods were holding above 45F and were tightly wraped. CDI- Foods were unwrapped and left to cool properly. |
|
35
|
1
|
Food properly labeled: original container |
No |
Yes
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed bottles of oils, butter and water with no label. REPEAT. |