|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
All in use utensils shall be cleaned every four hours. Upon asking the PIC how often the meat knifes were cleaned, PIC stated that they were cleaned every 4 hours. CDI by instruction. |
|
34
|
1
|
Thermometers provided and accurate |
Yes |
Yes
|
No |
A thin probed metal stemmed thermometer shall be provided for taking the temperature of thin massed foods. Observed no thermometer present for taking the temperature of thin massed foods. CDI by instruction. R. |