|
14
|
0
|
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 high-temperature dishmachine reaching 182F final rinse but the hot plate only reading 153.8F. EHS ran hot plate through 4 times. CDI - Repair person arrive while on site to repair issue. Dishmachine is now reading 195F final rinse and 160F on hot plate. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 3 containers of lettuce/tomato/pickle at 49F, turkey chef salad at 44F, and individual cartons of milk at 45-47F. PIC stated units were open for a long time due to stocking and milk unit was open due to lunch time. Ambient air temperature of milk fridge is 39F. CDI - Items taken to WIC and freezer for cooling. |
|
52
|
0.50
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. REPEAT. Observed dumpster lids missing. |