|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
Yes |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf
Observed date label stickers remaining on multiple pans stacked on dish shelf. CDI - pans removed to be cleaned.
4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf
Observed high temp dishmachine not reaching proper temperature. Final rinse temp gauge only measuring ~160F.
Facility has switched to paper product to serve and will be using 3-compartment sink to wash, rinse, and sanitize other dishes. Verification required to ensure dishmachine is working properly. |
|
22
|
0
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
General Comment - 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
Observed date on chart for TPHC items had not been changed since 4-19. CDI - date changed during inspection. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.
Observed wet wiping cloth stored on shelf at dish area with clean dishes.
Observed some other wet wiping cloths stored on prep table while not in use. |