|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Observed employee running soiled utensils through dish machine before machine had warmed up properly. Utensils were run through when final rinse temperature was 160F. After several run throughs, observed final rinse temperature at 180F+ and thermolabel turning black. CDI-dishes re-washed.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. Observed heavy build up in interior of ice machine. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed table designated for employee drinks with open boxes of single service utensils stored on shelf below. |