|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 - Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration, and Hardness: Maintain sanitizer at correct concentrations when being used to sanitize. P Observed temperature disc reading below 160F for hot water sanitizer dish machine. CDI, maintenance corrected dish machine and temperature disc reading was at 160F.
4-602.11 Equipment Food-Contact Surfaces and Utensils. (E) Surfaces of utensils and equipment contacting food that is not time/temperature control for safety food shall be cleaned: (2) At least every 24 hours for iced tea dispensers. Through discussion with PIC and listed on cleaning chart, tea urn nozzles are cleaned bi-monthly. EHS discussed PIC on cleaning nozzles every 24 hours. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 - System Maintained in Good Repair: Maintain a plumbing system in good repair. Handsink near ice machine is draining slowly and has a leak at drain. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 - Cleaning, Frequency and Restrictions: All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. Observed debris accumulation on floors and baseboards in dish area. |