|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
Yes |
4-703.11(B) - Mechanical hot water sanitization shall achieve a utensil surface temperature of 160 F. -P Observed mechanical dish machine not reaching 160 F rinse, as demonstrated by a Thermal Label strip. PIC stated work order will be made. CDI- Informed PIC to sanitize using 3-comp sink in interim. VR required. Will return next Friday to check dish machine again. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed chicken sandwiches in reach in cooler at 65 F. PIC stated items were left out of temperature control for about 1 hour to take the chill off of the food. CDI- By instruction and by putting chicken sandwiches in freezer to rapidly cool. Temperature of chicken was down to 50 F by end of inspection (~20 minutes later) |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed split gasket in hot box behind serving line. Repair. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
Yes |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed cardboard dumpster lid open upon arrival at facility. CDI-Closed lid. |