|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
Yes |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P
Observed the high temperature dish machine not properly reaching required temperatures to properly sanitize the equipment. It appears that the unit is not generating enough water pressure to sufficiently provide enough hot water into the unit. Manager has contacted maintenance and the company is on their way to repair the unit today. The cafeteria has moved to single service equipment until the unit is repaired. A VERIFICATION VISIT WILL BE MADE WITHIN 10 DAYS TO ENSURE THAT THE UNIT IS PROPERLY SANITIZING EQUIPMENT. |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor.
Observed the red sanitizer bucket being stored on the ground. CDI-The bucket was placed onto a push cart. |