|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
Yes |
.4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Dish machine could not reach required temperature. CDI advised that dishes would be required to be sanitized in three compartment sink until dishwasher could be repaired. 10 day verification required for dish machine. |
|
16
|
1.50
|
Proper cooking time and temperatures |
Yes |
No
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed non continuous cooking process being used for steak . Advised to discontinue process until proper paperwork filed and approved. CDI steak in walk in discarded. Steak in walk in to be cooked to 165 degrees and held. |
|
21
|
3
|
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 Chicken , black beans , rice in reach in not date marked. Repeat violation. CDI labeled products correctly. |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Walls in dishroom paint peeling walls no longer smooth and easily cleanable. |