|
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 Warewashing machine did not reach final rinse temp. until at least 10 cycles. PIC stated she has had problems with unit reaching temp. and has had to wait until unit reached temp. to wash dishes. Encouraged PIC to make calls to seek possible repair to unit so final rinse temp. will be reached on first cycle. VR.
4-602.11(E)(4) Equipment such as ice bins shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Observed some minor pink build-up in ice machine. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Observed salads in WIC cooling, recorded at 50F. All salads were covered. CDI- Salads were uncovered to allow air flow in product. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use approved hair restraint, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. One employee with a beard was not wearing a beard guard. |