|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Dish machine reaching 154F per high temp thermometer. VR- Will return within 10 days to verify correction. Facility is using all single service item to serve on. |
|
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 Mashed potatoes holding below 135F on serving line. CDI - Potatoes came into temp after stirring. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean dark build up from walk in cooler door gasket and debris from sliding door track of cold case at serving line. |