|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
No |
Yes
|
Yes |
4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by an max/min thermometer.-P. For more information please visit: http://meck.co/FoodSafety or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed high temp dish machine reading max temperature of 152.2F. Facility has had problems with current dish machine and are having it converted to chemical sometime in the next 2 weeks. EHS did not find any hot water issues within facility during inspection. Facility is only using single-use and single-service products for service currently. Facility has been washing and rinsing items used for food prep in the dish machine, and sanitizing in the 3 comp sink. CDI - Remain on single-service and single use products until dish machine is fixed. Continue sanitizing in 3 comp sink. A VR will occur by 4/25/2022 to be sure high temp dish machine is reaching temp, or that it has been converted to chemical sanitization. - REPEAT - 3 -
* PIC noted that if the chemical sanitization switch does not work - they are going to look into completely replacing machine. PIC was notified to contact health department for approval prior to replacing machine * |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
Yes |
No
|
No |
4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed box of wrapped cutlery stored on floor in dry storage. CDI - Cutlery picked up off of floor. - 0 - |