|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf
Observed dish machine that was unable to get plate heated up above 155F for sanitizing. CDI booster heater and machine restarted and plate reached 166F.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf
Observed multi use trays that had debris on the exterior and items were stacked. CDI items moved to dish for cleaning. Repeat. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed cut watermelon cups that were stored in reach in unit at 51F for service. CDI items incovered and moved to walk in freezer to cool down to 36F. |