|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
4-501.112(A)(2) For hot water sanitizing temperatures, mechanical warewashing equipment shall provide a minimum of 180F rinse water for sanitizing. -Pf Dishwasher had not reached a final rinse temp. of 180F while dishwasher was activley doing dishwasher. Dishwasher is aware to allow unit run for at least 5-7 cycles to allow hot water to reach a temp. of 180F. CDI- All items were re-washed once unit was run and reached 180F. REPEAT. |
|
22
|
0
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Begin times were not marked for salads. CDI- PIC marked times. |