|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
Yes |
4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Observed less than 180F according to thermolabel used. Pressure gauge was reading above green area of normal operation. VR (verification required within 10 days. A service call was made during inspection and 3 comp sink was set up to sanitize utensils after they are washed in the dish machine. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed one pan of cooked chicken from yesterday that was not dated. CDI (corrected during inspection) item was dated 10/5 and will be used for chicken salad. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.16 Store mops for air drying after use. Observed 3 of 4 mops not hanging above can wash to properly dry. |