|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by an max/min thermometer.-P. For more information please visit: http://meck.co/FoodSafety or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed the heat sanitizing dishmachine only reaching 153F, ran a few times but dishmachine did not achieve at least 160F at the final rinse. CDI- 3-compartment sink properly set up as wash , rinse and sanitize. Use the 3-compartment sink to properly wash, rinse and sanitize food contact surfaces until dishmachine is repaired and sanitizing at least 160F for final rinse. Equipment can be washed and rinsed in the dishmachine, sanitizing shall be completed in the 3-comp sink at a concentration between 200-400 of Quat. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed the heat sanitizing dishmachine not achieving at least 160F at the final rinse. Call of repair. |