|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
Yes |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed high-temp dishmachine reading 155F on hot plate at first. After running it about 10 times, it rose to 158F and stayed there. Final rinse gauge is reading 190 and wash gauge is reading 160. Instructed PIC to use 3-compartment sink for dishwashing and sanitizing. VR to be done by 4/4/21. |
|
22
|
0
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
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 all items in hotboxes placed on TPHC and written procedures were provided, but items not stamped. CDI - Items time stamped.
No signature needed due to COVID-19 guidelines. |