|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P - Mechanical dish machines shall provide correct temperature to wash equipment. Observed high temperature dish machine not reaching required temperature to sanitizie equipment. CDI, operator to manually wash equipment at 3 compartment sink. |
|
17
|
0
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 Reheating for Hot Holding - P - Reheating TCS foods shall be accomplished within 2 hours. Observed soup and chili reheating in warmer unit. CDI, operators educated on reheating processes and use of microwave to reheat foods. l |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment-Equipment - C - Equipment shall be kept in good repair and proper adjustement. Observed split gasket on low reach in refrigerator. Observed dish machine not working as required and gauge not functioning properly. Operator placed work order on dish machine while on-site. |