|
14
|
0
|
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 rinse water reaching 155 max. via thermometer. Tech called to repair. Facility only uses single-use trays for students and will continue this.
VR within 10 days for full repair. |
|
32
|
0
|
Plant food properly cooked for hot holding |
Yes |
No
|
No |
3-401.13 Cook fruits and vegetables to a minimum of 135F when the food will be moved to hot holding. -Pf
Observed mashed potatoes reach <135F before being placed into hot hold- reheated to 135F or more during inspection to correct. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.
Observed sanitizer at 0-10ppm in buckets today- remade to correct. |
|
45
|
2
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent.
Observed 2 two compartment sinks with hard to clean 90 degree angles. |