|
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
Observed high temperature dish machine not sanitizing dishes properly. Final rinse water temperature only reaching about 130F as determined by thermomter ran through dishmachine. Thermolabel did not register black. Facility will use 3-compartment sink to wash, rinse, and sanitize dishes until machine is repaired. Dish machine maintenance rep was notified. Verification required. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
General Comment - 7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P
Observed quat sanitizer at 3-compartment sink too strong > 400ppm. Cold water was added to solution and later checked at 200ppm. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
General Comment - 6-501.111 Keep the premises free of insects, rodents, and other pests.
Observed a few flies at back kitchen area. Continue effective pest control. |