|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
Yes |
4-501.112 Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures - PF
Hot water is not recording a final rinse temp. of 180F on unit thermometer or black disc. PIC has stated they have had repeating problmes with machine in the past and have had to have it repaired twice in past 3 months. Work order called on site for repair. VR. Facility can use 3 comp. sink for sanitizing until repaired. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P
Egg whites dated 10-27 exceeded 7 day hold time. CDI- Discarded |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
Yes
|
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
Chicken slices cooling with lid on CDI- Removed, points not esclated -- improvement noted. |