|
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 Observed dish machine in retherm area not reaching hot water temperature for sanitizing (130F). CDI PIC adjusted machine and observed sanitizing at 172F.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed build-up inside 2 ice machines. CDI by cleaning. Observed build-up on can opener in ODR. CDI by cleaning. Observed food debris on metal pans stored as clean on the drying rack. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed open bags of bulk dry food. CDI by placing in sealed containers with a label. |
|
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 several wet stacked metal pans on the drying rack. |
|
46
|
1
|
Warewashing facilities: installed, maintained and used; test strips |
No |
Yes
|
No |
4-501.15 Operate a warewashing machine in accordance with data plate. Hot water booster not activating on large dish machine. Repair. |