|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
Yes |
4-501.114 Maintain sanitizer at correct concentrations. -P
Sanitizer at bar dishwasher was recorded at 0ppm after multiple run cycles. VR. Faciliy will cease use of bar dishwasher until repaired.
4-501.112(A)(2) For hot water sanitizing temperatures, mechanical warewashing equipment shall provide a minimum of 180F rinse water for sanitizing. -Pf
Main dishwasher did not reach nessecary temps. After 7-10 run cycles, external thermometer recorded a a max. wash temp. of 130F and a max. rinse temp. of 130F. Internal waterproof thermometer recorded at max. temp. of 146F. Cycle was run multiple times and waterproof thermoter recorded a max. temp. of 156F one time and then dropped to 140s. Hobart was called during inspection. CDI- Unit was repaired, booster was fixed. After cycle was run, wash temp. was recorded at 150F and rinse at 180F. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -Pf
Observed prepped pico recorded in WIC at 47F. CDI- Cover taken off to properly cool down. |
|
39
|
1
|
Wiping cloths: properly used and stored |
Yes |
Yes
|
No |
3-304.14(B) Cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration.
Some cloths held in soapy water. Keep in sanitizer only. REPEAT.
3-304.14(D) Maintain dry wiping cloths and sanitizing rags free of visible debris and soil; Maintain sanitizer containers for in-use cloths free of visible debris and soil.
One dirty wiping cloth observed. |