|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
Yes |
4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Observed high temperature dish machine reading maximum temperature of 155.9F. A VR will occur no later than 1/27/2021 to ensure dish machine has been repaired. Until dish machine is repaired facility is to use dish machine to wash and rinse dishes, and then move them to the 3 comp sink to be sanitized. - 1.5 - |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed scoop stored inside of flour and pasta salad with handle touching food items. CDI - Scoops removed. - 0 - |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf Observed no max/min thermometer capable of testing hot water sanitization temperatures at high temp dish machine. CDI by education. EHS provided information regarding new requirement. Please have a max/min thermometer capable of testing high temperature in dish machine by next inspection. - 0 - |