|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Quat sanitizer bucket near main cook line was reading below 200 ppm when checked. CDI- Sanitizer was changed and made adequate to 200-400 ppm. -.5 points. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Remove dust buildup from fans that are blowing on clean dishes in dish machine room. 0 points. |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Intensity-Lighting - C Observed foods cooking while hood lights were off. Ensure that all food prep areas are at least 50 ftcd. -.s points.
General Comment: Dish machine reached 155 degrees F during first two test run trials. Dish machine then reached 164 following those trials consistently. Contact dish machine provider and ensure that all parts of the machine is properly operating for consistent hot water sanitizing at 160 degrees or more. |