|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf
Warewashing machine not recording 180F. EcoLab monitor states thart final rinse temp. is low and is in need of attention. PIC stated that facility can get through lunch without doing any dishes while they await EcoLab. Dishes may not be done until machine is repaired. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
Some items in WIC recorded above 41F. Thermometers recorded at 48-50F initially but dropped after door remained closed. Foods cooled down. Facility will look at door to WIC. VR.
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P |
|
31
|
0
|
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 and active stirring. Cold air must flow around product to remove the heat. -Pf
Prepped sandwiches cooling incorrecrly in reach in cooler. CDI- Brought to WIC to cool. |