|
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 dish machine not reaching proper sanitizing temperature and chlorine back up sanitizer not registering at all. Facility to use machine to wash dishes and sanitize in three compartment sink. Repeat violation 10 day verification required. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pizza sauce, chicken, tomatoes, spinach and cheese at greater than 41 degrees in pizza prep unit. Observed salads in salad display unit at 52-60 degrees F . CDI took salads to walk in cooler and proper cooling achieved. Unit stacked to full and air flow blocked. Pizza prep unit and refrigerated drawers placed on tphc until units could be repaired. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested pans in clean dish area. |
|
45
|
1
|
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 pizza prep unit unable to maintain proper temperature and in need of repair. |