|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
Yes |
Verfication Required. 4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf
Used a DishTemp dishwash tester to take temperature of high temp dish machine and it read 145F. Two cycles were ran and 145F was the temperature both times. Ran a third cycle and using a ThermoLabel and sticker did not turn black. Wash and rinse guages did not move all three cycles, but pressure guage and final rinse did. CDI- Instructed facility to use dishwasher to wash and rinse dishes but must sanitize using sanitizer at 3-compartment sink. PIC e-mailed maintenance.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf
Observed a pair of tongs and spoon with food debris being stored as clean. CDI- Items were removed to be rewashed. |
|
37
|
0
|
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
Observed several dented cans in dry storage area. CDI- Cans were removed and placed in a separate area. |