|
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 the high temp dish machine to fail to properly turn 3 high temp dish machine thermolabels. The machine must provide a proper high temperature water sanitizing process. -CDI The facility was instructed to go to single service trays. Also, the supply of dishmachine soap is low. Ensure that back-up soap for the machine is available. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P Observed hamburgers hot holding at a temperature below 135F. All hot holding must be at 135F or higher. -CDI Hamburgers were reheated to 165F or higher. |