|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
Observed high temp dish machine not reaching required temperature to sanitize maze and only reach 148 degrees F . Vr required |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
Observed kale cooling in deep covered container at 59 degrees F at initial temperature then remained at 59 degrees F at 2nd temperature . Cooling rate calculation indicated method not effective to reach cooling parameters. |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
Observed kale cooling in deep covered container at 59 degrees F at initial temperature then remained at 59 degrees F at 2nd temperature . Cooling rate calculation indicated method not effective to reach cooling parameters. Repeat |
|
43
|
0.50
|
In-use utensils: properly stored |
No |
No
|
No |
Observed in- use knife wedges in soiled are. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
Observed several pans and containers wet stacked . Repeat |
|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
No |
Yes
|
No |
Observed an employee beverage not covered / protected |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
No |
Observed sticker residue remaining on outside of clean pans |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
Observed pressure gauge reading high. Dish machines shall operate per manufacturer specifications |
|
10
|
0
|
Handwashing sinks supplied & accessible |
No |
No
|
No |
Observed hot water not reaching required temperature 100 degrees F and 15 seconds of continuous flow not provided |