|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
Yes |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. High temperature dish machine not sanitizing. Rinser temperature gauge initially at 180F, but therm label not denote sanitizing. Rinse temperature gauge below 180F on next three cycles of dish machine, therm labels did not denote sanitizing on either cycle. Return visit by May 28, 2015 to check for correction. Operator Roberta Cannon called for repair, and had employee's to use dish machine for washing only, and submerge washed utensils in sanitizer at 3 comp sink. This may be used as a temporary measure until dish machine has been repaired. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Metal pans stacked together tightly while wet. CDI- Operator removed and corrected drying method. |
|
47
|
0
|
Non-food-contact surfaces clean |
Yes |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Dust build up on fan at entry door area. Cleaning is needed. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
Yes |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Door on shared dumpster open. Operator closed door. |