|
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: Hobart dish machine not reaching 180F during rinse cycle. |
|
21
|
1.50
|
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: Pasta salad not date marked. CDI- dated. PIC has a chart on items and days made. Pasta salad made 9/1.
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P: Homemade salsa kept longer than 7days. Dated 8/22/15. CDI-discarded. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Replace damaged fryer baskets. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
Yes |
4-501.110 Mechanical Warewashing Equipment, Wash Solution Temperature - PF: Dish machine not reaching 160F during wash cycle. Provide temperature requirements for proper washing and rinsing/sanitizing. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean cooking equipment with carbon build up. |