|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
Yes |
Properly sanitize all food contact surfaces. Observed dish machine not hitting proper temperature to sanitize dishes. Temperature test strip only partially registering. CDI- Students use all single service items, kitchen dishes and utensils will be sanitized in 3 comp sink until machine is repaired. Will follow up wihtin 10 days that dish machine is working properly. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
No |
Use proper cooling methods to quickly cool foods. Observed some recently prepped sauce in a tightly wrapped container. CDI- Sauce vented to cool quickly. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
Yes |
Maintain dish machine to properly operate. Observed wash temp guage not functioning properly or wash temp not being reached and observed dish machine not reaching sanitizing strength. Will return to check that dish machine is functioning correctly. |
|
53
|
1
|
Physical facilities installed, maintained and clean |
Yes |
No
|
No |
PHYSICAL FACILITIES shall be maintained in good repair. Ceiling in employee restroom needs repair of peeling and damage. |