|
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: Observed low temp dish machine not sanitizing. Supply bucket empty. New supply hooked up and machine primed. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P: Observed cut fruit in ice at front counter 48 F at top of cup. CDI- returned to reach-in cooler. Facility states they will no longer display fruit cups in this manner, as this is a repeat issue. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required - C: Do not stack utensils tightly until they are allowed to air dry. |