|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
Yes |
Repeat violation 4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf 4-501.114 Maintain sanitizer at correct concentrations. -P - Observed the dish machine not sanitizing. PIC stated it was high temp but the test strip did not turn black. Machine has a button to prime the sanitizer but there was no sanitizer hooked up to the machine. Repair the machine. CDI - facility is switching to single service until the machine is fixed. Verification required 8/20/2015 |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
General Comment 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed sausage on the buffet line holding at 126F. CDI - PIC Paula reheated the food to 170F. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. - Observed a non NSF can opener in the kitchen. Replace with an NSF or ANSI approved can opener. NSF can openers have a pin in them to pull it apart to clean. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
General Comment 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed food debris in gaskets. Clean gaskets. |