|
2
|
0
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
No
|
No |
2-103.11 (I) PIC must ensure that employees are properly sanitizing cleaned multiuse utensils through the use of routine monitoring of hot water sanitizing temperature of dish machine. CDI advised PIC of duties. |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
Yes |
4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Observed dish machine not reaching temperature for hot water sanitizing. Failed test strip twice. VR- REHS will follow-up within 10 days to verify dish machine is properly sanitizing. Advised PIC to utilize 3 compartment sink for sanitizing step until dish machine is fixed.
4-602.11 Clean the equipment and utensils as required to avoid contamination. -P Observed dried food debris on can opener. Observed black liquid leaking from another can opener. CDI by wash rinse sanitize. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
4-501.15 Operate a warewashing machine in accordance with data plate. Dish machine booster heater is not working. Repair. See item # 14 on inspection report. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-402.13 Maintain sanitary sewage system.-P Observed floor drain backing up onto floor underneath 3 compartment sink (in front of dish machine). Repair |