|
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
Dish machine took 5 times to run to to reach a temp. Of 160F on black disc. PIC will call Maintenance to look at machine. In the meantime, facility will run machine 5 times to assure machine reaches proper temp. Before doing dishes. VR. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Cheese and burger recorded above 41F (see chart). CDI- Cooled down. REPEAT. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.
Wet cloth stored on prep sink. |