|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
Yes |
4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf. In use facility dish machine only reaching a maximum of 148F for final rinse. Return visit by 12/8/17 to check for repair. PIC Terry Smith was advised that dish machine may be used for tonights event to wash and rinse, and all vats at 3 comp sink may be used for sanitizing until dish machine has been repaired. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P One bowl of salad at buffet 1 not under temperature control. Observed salad being prepared at start of inspection. CDI- Salad placed on time hold as corrective measure for tonight; discussed ongoing use of time for buffet items with PIC. (0pts) |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Some dried debris on stored items on side areas of main prep kitchen. PIC advised that areas are not being used tonight. (0pts) |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
Yes |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. One employee coat stored on facility wrapped clean linen, one closed employee beverage stored co-mingled with packaged butter packets in reach in unit. CDI- all storage corrected. (0pts) |