|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
No |
Yes
|
Yes |
4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Observed the main hot bar side dishmachine not reaching proper final rinse temp. Unit was ran several times to attempt to achieve proper final rinse temp. Initial final rinse temp measured a maximum of 156F, every additional cycle measured a maximum of 150F using a dish plate temp thermometer. VR- repair to allow for proper final rinse temperature within 10 days. Facility is to utilize 3 comp sink for sanitization until the unit is serviced to achieve 180F or higher.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed tongs, cutting board and slotted spoon stored with build up as clean on the air drying shelving on the cold deli side. Observed tongs and a metal pan stored as clean with food debris on the air drying shelving on the hot bar side. REPEAT |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed one serving plate of quinoa salad inside the front display case at 47-48F. CDI by removing to properly cool down to 41 prior to serving. All other items measured 44F and below. |
|
21
|
0
|
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 a date label missing on the opened sliced turkey chub inside the deli case. CDI- chub was opened less than 24 hours ago and was allowed to date label. |
|
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. Observed water quickly leaking out of the bottom of the hot bar main dishmachine. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
4-501.15 Operate a warewashing machine in accordance with data plate. Observed the dishmachine in use with gauges measuring a final rinse temp at temperatures lower than 180F. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed one broken tiled coving near the walk in freezer in the hot bar area. |