|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.112 Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures - PF. Sanitizing rinse water shall be 180F in mechanical warewashing machines and no more than 194F as it enters the manifold. For stationary rack, single temperature machines 165F. Observed high temp dish machine rinse water was not reaching above about 150F. Thermolabel was not indicating sanitizing. PIC called engineering and they came to repair during inspection. Meanwhile, washed utensils were manually sanitized. |
|
35
|
1
|
Food properly labeled: original container |
Yes |
Yes
|
No |
3-602.11 Food Labels - PF. Food packaged in a food establishment and available for self-service shall be labeled to include the common name of the food, ingredients in descending order by weight, accurate quantity of contents, name and place of business and major food allergens. Observed many grab and go items incompletely labeled - cookies, pudding, spiced cream cheese.. Verificaiton Required - will return to ensure compliance. |
|
43
|
0.50
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C. Single-use and single-service articles shall be stored to prevent contamination. Observed several stacks of single-service cups unsleeved and unprotected against splash contamination of lip contact surface. |