|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
Properly sanitize all utensils per rules. Observed dishmachine not sanitizing as evidenced by therrmolabel. Facility repair contacted while on site. Manual sanitizing set up for cooking utensils and remaining food service will be served on single serve. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
Health Dept & CMS management addressing labeling deficiencies and procedure adjustments to gain compliance. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
Yes |
No
|
No |
Maintain dish machine in good repair. Observed dish machine not reaching sanitizing temperature. Repair called. Temp - 147 F. New machine. |