|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
Yes |
4-501.112(A)(2) For hot water sanitizing temperatures, mechanical warewashing equipment shall provide a minimum of 180F rinse water for sanitizing. -Pf Observed hot water sanitizing dish machine not operating properly. Peak hot water temperature is only reaching 157F. CDI - food employees are serving students with single service articles (plastic cutlery/foam trays). All other items will be sent through 3 compartment sink with a proper quat solution. Quat sanitizer solution currently at 300 ppm. Verification Required |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed potato and fish in the temperature danger zone. Refer to temperature chart. CDI - reheated product back to proper temperature. Removed excess potatoes from container and educated to not overstack product; keep all product below fill line to keep in the heated element. Advised to fill hot well up with more water for the fish container to hold in heating element. All product currently in compliance. |
|
52
|
0
|
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. Observed outdoor dumpster lids open. a |