|
43
|
0.50
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. -Observed in-use knives stored between the prep cooler and prep table, with the blade hanging beneath the top of the table surface. -CDI- PIC removed knives and properly re-located them to store them in a cleaned and sanitized location. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
Yes |
4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf -Observed non-functioning high temperature dish thermometer. Obtain functioning high-temperature dish thermometer to measure sanitizing temperature of dish machine. -10 day verification visit required- |