|
14
|
1.50
|
Food-contact surfaces: cleaned and 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 the booster heater on the dish machine not properly working. This is creating an issue with properly sanitizing the equipment going through the dish machine. A VERIFICATION VISIT WILL BE REQUIRED WITHIN 10 DAYS TO ENSURE THE UNIT IS PROPERLY SANITIZING EQUIPMENT.
*Facility will use all disposable items except for equipment needed for cooking until the machine can be repaired. The equipment will be washed, rinsed and sanitized by hand. |