|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
Yes |
4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Observed dishes being washed but dish machine un-able to reach proper final rinse temperature, observed at 144 max and would not register on high temp test strip. Have all dishes submerged in chemical sanitizer at 3 comp sink after being washed until machine can be repaired to properly sanitize. Will follow up to verify machine is repaired. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed salad lettuce date marked for 9 days ago stored in walk in cooler. CDI- Lettuce disposed of. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed flour stored in non labeled container. Need to store dry goods in sealed and labeled containers. |