|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
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 A rack containing back strip and water-proof thermometer was run through dish unit at least 10 times; strip did not black and thermometer read an avergae of 151F. PIC stated unit is usually run for a couple cycles before hot water temp. is reached. When temp. was not reached, PIC called maintenace to look at unit. EHS tried strip/thermometer again at end of inspection, strip did turn black and thermomter read 159.6F. Furtermore, rinse gage is not working as needles did not record above 160F though records showed the past week a wash temp. of 200F was reached. Assure unit is properly sanitizing. VR to check consistency of unit |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Several dented cans observed in can area. CDI- Cans discarded. |
|
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. Rinse gage not working on dish machibne (see # 14). Repair. |