|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Observed heat sanitizing dish machine not achieving sanitization as evidenced by thermolabel and final rinse temp gauge. Manual sanitizing set up and service called while on site. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
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 Observed multiple cheeses which are not listed as exempt with date marking greater than 7 days. Gave instruction to provide supporting documentation from manufacturer for exemption from 7 day date marking or to use 7 day dating. |
|
43
|
0.50
|
Single-use and single-service articles; properly stored and used |
No |
No
|
Yes |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single serve containers sitting at back of handsink in cheese area. |