|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed 0ppm sanitizer at dish machine because sanitizer container was empty. CDI-container was replaced and sanitizer reading 50ppm.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several soiled utensils stored as clean on the drying rack. Discussed the 5 step warewashing process. CDI-dishes sent to be rewashed |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. - Observed several items holding above 45F. (see temperature chart). CDI-product had been on line less than 2 hours after lunch so was placed in the walk-in to cool.
A repair technician was on site to adjust coolers if need be so they maintain temperatures below 45F. |
|
34
|
0
|
Thermometers provided and accurate |
No |
No
|
No |
4-502.11 (B) Good Repair and Calibration - PF Observed thermometers not working properly. Repair or replace |
|
42
|
1
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans and utensils wet stacked on drying racks.
CDI-dishes rewashed and air dried REPEAT |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-502.11(A) Maintain utensils in good repair. Observed several cracked and damaged utensils on the drying rack. Per management a new stock of equipment is being ordered. |