|
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
Dishmachine is recording a max. temp. of only 69F on black disc. Suspect that unit is set to a chemical sanitizer but chemical strips did not record a reading nor were there any chemical bottles. PIC called maintenance to repair unit. VR. Facility can use 3 compartment sink to wash rinse and sanitize in meantime because service is cut in half due to CVD-19 |
|
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
Pasta bowtie cooling in reach in cooler. CDI- Moved to sheet tray in WIC. |
|
33
|
0.50
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 Use approved thawing methods.
Vaccum packaged salmon not thawing accordint to instructions in removing from package. CDI- Facility will cut slit when thawing in future. |
|
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.
Some wet stacking observed. |