|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed cucumbers and bell peppers over RTE salad mix. CDI-PIC rearranged storage order. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed rusted prep tables (bottom shelves and legs). Replace or repair rusted surfaces so that they are smooth, easily cleanable and non-aborsbonent. -REPEAT VIOLATION- |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
Yes
|
Yes |
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 Establishment uses hot water as the sanitization method for their mechanical warewashing machine and they do not have an irreversible registering temperature indicator. Recommended testing methods include temperature labels or maximum registering thermometer/plate. -REPEAT VIOLATION-
VR-A verification visit will be conducted within 10 days to verify that facility has an irreversible registering temperature indicator. |