|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
No |
Yes
|
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 REPEAT VIOLATION. Observed hot water sanitizing dish machine not properly sanitizing food contact surfaces. Facility carries single service articles such as paper plates and plastic cutlery. CMS will be making a work order to fix the dish machine. Educated to sanitize in the 3 compartment sink. Facility has quat test strips and sanitizer solution is currently at 200 ppm quat. VR on hot water sanitizing dish machine. |
|
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 Observed noodles and burger patty in the temperature danger zone. Refer to temperature chart. CDI - educated to use thermometers to verify temperature of product. Reheated items in steamer to proper temperature. Stored items back in hot holding box. |